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Gently heat the orange juice and honey until melted. Add the apricots, transfer to a bowl, cover and leave to soak for two hours or overnight.
Add the chicken thighs to a bowl with the olive oil, cumin seeds, coriander, turmeric, mixed spice, white pepper, and lemon zest. Mix well and leave for 1 hour or overnight.
Toast the pistachio or pine nuts in a dry pan for a couple of minutes until fragrant.
Cook the chicken on a BBQ grill or frying pan until cooked through. Rest for 5-10 minutes.
Whisk the dressing ingredients together with 3 tbsp of the apricot marinade juice, and season.
Mix the onion in a bowl with a good pinch of salt and a squeeze of lemon juice.
Cook couscous according to packet directions, drain, and add to a large mixing bowl. Stir through spinach, sliced onion, drained apricots, and 2 tbsp dressing.
Arrange the couscous mixture on a platter and top with sliced chicken, remaining dressing, nuts, pomegranate seeds, and fresh coriander or parsley.