Mix the spices for the rub in a bowl. Then, pour 1tbsp of olive oil over the chicken thighs, and sprinkle half the spice rub over (you’ll use the other half for the veggies.) Massage the oil and spices into the chicken, and set aside. If you’re marinating ahead of time, place the chicken in the fridge for 1 hour. If not, proceed!
Heat 1tbsp olive oil in a large pan (a cast-iron skillet works well) over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes per side. then, remove the chicken and place on a plate.
Lower the heat to medium, and add the onion, carrots, cauliflower, apricots, and garlic to the pan, scraping the charred bits from the bottom. Add the remaining half of the spices, and saute for 5-7 minutes until the vegetables begin to soften. then, add the tomato paste, and stir again until it’s incorporated. Add the couscous, broth, and coconut cream to the pan, and nestle the chicken thighs back in. You want the chicken thighs to be mostly covered with the liquid, as this will ensure they cook all the way through.
Simmer for 25 minutes until the liquid reduces by more than half, and the couscous is cooked through. Stir in the peas, parsley, lemon zest, lemon juice, and olives.
Spoon the couscous and veggies into bowls, and top each with a chicken thigh. sprinkle with parsley and a black pepper.