In a medium bowl, combine the diced chicken, 2 tbsp (30ml) of olive oil, smoked paprika, cumin, coriander, salt, and pepper. Toss until the chicken is evenly coated.

Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Set aside.

In a medium saucepan, melt the butter or heat olive oil over medium heat. Add the pearl couscous and toast for 2-3 minutes until nutty and fragrant. Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.

In a small bowl, combine the Greek yogurt, fresh lemon juice, minced garlic, and 2 tbsp (8g) of finely chopped parsley. Stir until smooth and season with salt and pepper.

Divide the fluffed couscous among four bowls. Top with the cooked Moroccan chicken, halved cherry tomatoes, diced cucumber, and sliced red onion. Finish with a large dollop of the yogurt sauce and garnish with additional chopped parsley and black pepper.