In a mixing bowl, combine the boneless chicken thighs with olive oil, paprika, garlic powder, salt, and black pepper. Mix well and marinate for at least 10 minutes.

Heat a large skillet over medium-high heat and add olive oil. Sear the marinated chicken thighs for about 2 minutes on each side until browned. Remove and set aside.

In the same skillet, add diced onion and grated carrots. Sauté over medium heat for 4–5 minutes until onions are translucent.

Stir in pearl couscous, minced garlic, cumin, turmeric, cinnamon, and a pinch of salt and pepper. Cook for 1–2 minutes.

Pour in water or vegetable broth and bring to a simmer. Return seared chicken to the pan, cover, and cook for 20–25 minutes.

Remove from heat and sprinkle with freshly chopped parsley. Fluff couscous with a fork and serve.