Preheat the oven to 425°F.

Using a paper towel, pat the chicken thighs dry. Season generously on all sides with salt and pepper.

In a 12-inch cast-iron or other ovenproof skillet, heat 1 tablespoon of the oil over medium heat. Add the chicken skin-side down and cook until the skin looks golden and crisp, and releases easily from the pan, 6 to 8 minutes. Flip and cook until golden, 4 to 5 minutes. Transfer the chicken to a plate.

Add the remaining 2 tablespoons oil and the shallots to the hot pan and cook until the shallots are slightly softened, about 2 minutes.

Add the couscous and continue cooking, stirring occasionally, until it’s fragrant and turning a toasty brown color, 4 to 5 minutes.

Add 3 cups water, the garlic, chicken bouillon, and a hefty pinch of salt. Arrange the chicken thighs on top, crispy skin-side up. Increase the heat to medium-high and bring to a simmer. Remove the pan from the heat.

Carefully cover the hot pan with aluminum foil, pinching around the sides to create a tight seal. Transfer to the oven and bake until most of the liquid has been absorbed, 30 to 35 minutes.

Meanwhile, make the dill topping: In a small bowl, stir together the dill, capers, oil, vinegar, garlic, chile flakes, and salt and black pepper to taste.

Remove the foil from the chicken and bake for another 5 minutes. Preheat the broiler. Place the oven rack about 4 inches from the heating element. Broil until the chicken skin becomes crispy, 2 to 3 minutes.

Remove from the oven. Fish out the softened garlic cloves and crush them on top of the crispy chicken thighs. Dollop the dill topping all over the hot chicken couscous and serve right away.