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Add the chicken to bowl with 2 tbsp harissa paste and the honey. Season with salt.
Heat a pan to a medium temperature and add the chicken. Fry for 5-7 minutes on each side until cooked through and caramelised in places.
Meanwhile, add the couscous to a small bowl and pour boiling water over it to cover it by about 1cm. Leave to sit.
Make the dressing by adding the tahini and yogurt to a small bowl and add 2 tbsp water and salt and pepper. Mix well and add more water if it needs it - you want a thick but drizzleable consistency.
Fluff the couscous and add to a large mixing bowl. Add the carrot, red onion, raisins, spinach and herbs.
Add 1-2 tbsp harissa paste and the juice of the lemon, along with a little olive oil. Season well with salt and pepper. Mix well and taste, then add more harissa/salt if it needs it.
Optional, but for the best flavour and texture, toast the almonds in a dry frying pan until golden - keep them moving regularly and be careful not to let them catch.
Divide the couscous between two bowls, top with the chicken and drizzle over the tahini dressing. Finish with the almonds and dig in.