Begin by dicing the yellow onion and red bell pepper into ½-inch pieces, and mince 2 cloves of garlic if using fresh. In a small bowl, combine paprika, cumin, garlic powder, and a pinch of salt and pepper.

Pat the chicken thighs dry and toss them in olive oil along with the spice mix. Heat a skillet over medium-high heat and sear chicken for about 5-6 minutes on one side, then flip and cook for an additional minute.

In the same skillet, add the diced onion and bell pepper. Sauté over medium heat for around 6 minutes, stirring occasionally until tender. Stir in the couscous and toast for 1-2 minutes.

Pour in chicken broth and season with salt and pepper. Place the seared chicken thighs back in the skillet, bring to a gentle boil, reduce heat, cover, and let simmer for about 15 minutes.

Mix together chopped pistachios, parsley, lemon zest, and any leftover minced garlic for topping.

Once the 15 minutes are up, allow the dish to rest for about 2 minutes off the heat, drizzle with tahini sauce, and sprinkle with the pistachio mixture.