Prepare the fresh vegetables by dicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion. Chop the fresh parsley. Set these aside for assembly later.

In a small bowl, combine the cinnamon, paprika, ground ginger, nutmeg, cayenne pepper, salt, and garlic powder. Whisk together to create the Moroccan spice blend.

Bring 1.75 cups of water to a rolling boil in a medium saucepan. Add a pinch of salt, stir in the couscous, cover, and remove from heat. Let sit for about 5 minutes.

Toss the chicken breast chunks with the Moroccan spice mix and olive oil in a large mixing bowl, ensuring each piece is coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on one side until golden brown, then flip to sear evenly.

Stir in the tomato paste with the browned chicken and cook for 1 minute. Gradually add chicken broth and let it simmer for 5-7 minutes until the sauce thickens.

Fluff the couscous gently with a fork after resting for 5 minutes. Divide the fluffy couscous into bowls.

Top each serving of couscous with chicken sauce and arrange the diced cucumber, halved cherry tomatoes, and sliced red onion.

Add a dollop of Greek yogurt on each bowl and sprinkle with chopped fresh parsley.

Serve immediately while warm and enjoy the comforting blend of flavors.