Salt and pepper the chicken and season with smoked paprika. Patting the chicken dry and seasoning ahead helps form an even, flavorful crust when searing — moisture on the surface prevents proper browning.

Bring the couscous water to a simmer in a small saucepan with 1 tsp olive oil and a pinch of salt. Remove from heat, stir in the 200 g couscous, cover tightly and let rest 5–7 minutes. This 'steep' method yields light, fluffy couscous without stirring, which prevents gummy texture.

While couscous rests, thinly slice the red onion, halve larger cherry tomatoes, mince the garlic, pit (if needed) and halve the olives, and finely chop the parsley. Prepping mise en place ensures the quick pan stages move smoothly and nothing overcooks.

Heat a large skillet over medium-high heat until hot. Add 2 tbsp olive oil. Sear the chicken 4–5 minutes per side until deep golden and an instant-read thermometer reads 60–62°C (140–144°F) for breasts. Searing on high heat develops the Maillard crust — that caramelized surface adds flavor and keeps the interior moist. Do not move the chicken too soon; it will release naturally when the crust has formed.

Transfer seared chicken to a plate and tent loosely with foil to rest. Resting lets the juices redistribute back into the meat; cutting too soon causes drier chicken.

In the same skillet, reduce heat to medium and add 1 tbsp butter. Add sliced onions and cook 3–4 minutes until softened — the butter helps sweets and mouthfeel. Add garlic and cook 30–45 seconds until fragrant (don’t let it burn).

Add the cherry tomatoes and cook, stirring occasionally, until they blister and begin to collapse, about 4–5 minutes. Blistering concentrates their sweetness and creates 'sauce' when they burst.

Pour in the chicken stock, lemon juice and honey, scraping up any browned bits from the pan (fond) with a wooden spoon. The fond is concentrated flavor; deglazing loosens it and builds a layered pan sauce.

Stir in Kalamata olives, capers (if using) and dried oregano. Simmer 2–3 minutes to marry flavors. The briny olives and capers balance the sweet tomatoes and bright lemon, creating a classic Mediterranean flavor profile.

Return the chicken to the pan, spooning some sauce over each piece, and warm through 2–3 minutes until internal temperature reaches 66–68°C (150–155°F) and the sauce thickens slightly. This finishing step lets the chicken absorb the sauce while ensuring safe doneness and juiciness.

Fluff the couscous with a fork and stir in half the chopped parsley and a squeeze of lemon zest for brightness. Forking separates grains without crushing them, keeping the texture airy.

Serve a bed of couscous topped with a chicken breast, spoon the tomato-olive pan sauce over, and finish with remaining parsley and an extra drizzle of olive oil or a lemon wedge. The final fresh herbs and acid brighten the dish and tie all flavors together.