Follow these detailed steps to ensure a perfect result every time. The process is designed for efficiency, allowing you to cook the couscous while the chicken is resting.

1. Prepare the Chicken Spice Rub: In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, black pepper, and the optional pinch of cinnamon. Stir until the spices are thoroughly mixed. This step ensures an even coating of flavor on every piece of chicken.
2. Season the Chicken: Pat the boneless, skinless chicken thighs completely dry with paper towels. This is a crucial step for achieving a beautiful, golden-brown sear. A dry surface browns; a wet surface steams. Place the dry chicken thighs in a larger bowl or on a plate. Drizzle them lightly with about one tablespoon of the olive oil, then sprinkle the spice mixture generously over all sides of the chicken. Use your hands to rub the spices in, ensuring each thigh is fully coated.
3. Sear the Chicken: Place a large skillet or frying pan over medium-high heat and add the remaining tablespoon of olive oil. Once the oil is shimmering (but not smoking), carefully place the seasoned chicken thighs in the pan. Be sure not to overcrowd the pan; cook in two batches if necessary. Overcrowding will lower the temperature and prevent the chicken from searing properly.
4. Cook the Chicken Thoroughly: Cook the chicken for 5-7 minutes on the first side, undisturbed. You want to develop a deep, golden-brown crust. Flip the chicken thighs and cook for another 5-7 minutes on the second side. The exact time will depend on the thickness of your thighs. The chicken is done when it is firm to the touch and the internal temperature reaches 165°F (74°C) on a meat thermometer.
5. Rest the Chicken: Once cooked, transfer the chicken from the skillet to a clean cutting board. Let it rest for at least 5-10 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful final product. If you cut into it immediately, all the delicious juices will run out onto the board.
6. Cook the Pearl Couscous: While the chicken is resting, you can cook the couscous. In a medium saucepan, melt the 1 tablespoon of butter or heat the olive oil over medium heat. Add the dry pearl couscous and toast for 1-2 minutes, stirring constantly, until it becomes lightly golden and smells nutty. This toasting step significantly enhances its flavor.
7. Simmer the Couscous: Carefully pour the chicken or vegetable broth into the saucepan with the toasted couscous. Bring the liquid to a boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for about 8-10 minutes, or until the couscous has absorbed all the liquid and is tender.
8. Finish the Couscous: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the couscous to steam and become perfectly fluffy. After 5 minutes, remove the lid and add the finely chopped fresh parsley and the zest of one lemon. Use a fork to gently fluff the couscous, breaking up any clumps and incorporating the fresh ingredients.
9. Slice and Assemble: After the chicken has rested, slice it against the grain into thick strips. To serve, spoon a generous amount of the lemon-parsley couscous onto each plate. Arrange the sliced spiced chicken over the top. Drizzle any accumulated resting juices from the cutting board over the chicken—this is pure flavor! Serve immediately with fresh lemon wedges on the side for squeezing over the top.