In a small bowl, toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, pepper, and salt.

Heat a large high-sided skillet over medium-high heat. Add 1 tablespoon of olive oil to coat the bottom. Add the chicken and half of the spice mixture. Brown the chicken all over until cooked through, about 6 minutes. Remove the chicken from the skillet and set aside.

To the same skillet, add the remaining 1 tablespoon of olive oil. Add the thinly sliced onion and sauté for 4-6 minutes until softened. Add the remaining spice mixture and sauté for another 30 seconds, stirring constantly. Stir in the tomato paste, chicken broth, and chickpeas. Bring to a boil, then reduce the heat and simmer for 5-10 minutes, or until the mixture thickens.

Return the chicken to the skillet. Stir in the cilantro and lemon zest + juice. Taste and season with salt if needed.

Prepare the couscous according to package directions, adding a pinch of salt and 1 teaspoon of olive oil.

Fluff the cooked couscous with a fork and stir in the chopped pistachios and dates (if using).

To serve, divide the couscous among bowls. Top each plate of couscous with the chickpea and chicken mixture. Sprinkle generously with crumbled goat cheese, chopped pistachios, and fresh cilantro.