Pat the chicken dry with paper towels. In a small bowl combine 2 tbs olive oil, smoked paprika, 1 tsp ground cumin, ground coriander, cinnamon, sweet paprika, garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and lemon zest. Rub the spice mixture evenly under the skin and over the exterior of each airline breast. Let rest at room temperature for 20 minutes or refrigerate up to 2 hours (bring to room temperature before cooking).

Sear and roast

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat until hot. Add a thin film of olive oil. Place chicken skin-side down and sear without moving 4–5 minutes until skin is golden brown and crisp. Flip and sear the meat side 1–2 minutes. Transfer skillet to the oven and roast 12–18 minutes, until internal temperature reaches 160°F (71°C). Remove from oven and tent with foil for 5–7 minutes (carryover will reach 165°F).

Rest and finish

After resting, spoon 1 tablespoon of green chermoula over each breast (reserve some for plating) so flavors meld and chicken stays moist. Keep warm until plating.

Green Chermoula

In a food processor or blender add parsley, cilantro, mint, garlic cloves, 2 tbs lemon juice, 3 tbs olive oil, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes and 1/2 tsp kosher salt. Pulse until finely chopped but still bright green and textured. If the mixture is too thick, add up to 1 tablespoon water to loosen and pulse again. Taste and adjust salt, lemon, or chili. Transfer to a bowl and refrigerate until ready to use. Reserve 2 tbs for finishing.

Apricot Couscous Salad

Cook couscous

Bring 1.25 cups stock to a boil in a small saucepan. Add 1 cup pearled couscous, a pinch of salt, stir, cover and remove from heat. Let sit 8–10 minutes (or per package instructions) until liquid is absorbed. Fluff with a fork and let cool slightly.

Combine salad

While warm, toss couscous with chopped dried apricots, toasted slivered almonds, sliced green onions, 1/4 cup chopped parsley, lemon zest, 1 tbs lemon juice and 1 tbs olive oil. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Let sit 10 minutes so flavors marry; can be served slightly warm or at room temperature.

Lemon Vinaigrette (for plating and salad)

Whisk together 2 tbs lemon juice, 3 tbs extra-virgin olive oil, 1/2 tsp Dijon, 1/2 tsp honey, 1/4 tsp kosher salt and 1/4 tsp black pepper until emulsified. Use half (about 2 tbs) to dress the apricot couscous salad just before serving and reserve remaining vinaigrette for guests to drizzle as desired.

Plating & Garnish

Spoon a mound of apricot couscous salad onto each plate. Place an airline chicken breast on top or beside the couscous. Drizzle 1–2 tbs lemon vinaigrette around the plate and spoon 1–2 tbs green chermoula over the chicken. Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately.