1. Prepare the Marinade

• In a medium-sized bowl, mix harissa paste, orange juice and zest, honey, garlic, olive oil, cumin, smoked paprika, salt, and pepper.

2. Marinate the Chicken

• Place chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).

3. Sear the Chicken

• Preheat the oven to 375°F (190°C). Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken thighs skin-side down for 3–4 minutes until golden and crispy. Flip and sear the other side for 2 minutes.

4. Bake to Perfection

• Transfer the skillet to the oven and bake for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Brush with leftover marinade during the last 5 minutes for extra flavor.

5. Prepare the Sides

• Cook the couscous according to package instructions.
• Roast sweet potatoes with olive oil, salt, and pepper at 375°F (190°C) for 25 minutes.
• Toss diced cucumber with yogurt, lemon juice, and a pinch of salt.

6. Serve and Garnish

• Arrange chicken thighs with couscous, sweet potatoes, and cucumber salad. Garnish with fresh parsley and orange zest.