Pat 4 skinless, boneless chicken breasts (about 1½ lb.) dry with paper towels, then season on both sides with kosher salt and freshly ground black pepper.

Heat 2 Tbsp. extra-virgin olive oil in a medium high-sided skillet over medium-high. Add breasts and cook until golden brown, about 5 minutes per side. Transfer to a plate (they won’t be cooked all the way through at this point).

Reduce heat to medium. Drizzle a little oil into same pan, add 1 lb. cherry tomatoes (about 1¼ pints), and season with salt. Cook, tossing occasionally, until blistered, about 2 minutes. Add 1 preserved lemon, seeds removed, finely chopped, and 4 garlic cloves, thinly sliced, and cook, scraping up any browned bits stuck to bottom of pan and pressing down on tomatoes to help them burst, until combined and fragrant, about 2 minutes.

Add 2 Tbsp. double-concentrated tomato paste and ¼ tsp. crushed red pepper flakes. Cook, stirring often, until paste deepens in color, about 2 minutes. Stir in 1½ cups water and bring to a simmer. Cook until slightly thickened, about 5 minutes.

Add 4 sprigs oregano or 2 tsp. dried oregano and chicken breasts along with any juices from plate and cook, stirring occasionally to prevent sticking, until sauce is thickened and chicken is cooked through, 10–12 minutes. Remove from heat and stir in 1 Tbsp. fresh lemon juice. Serve saucy chicken with steamed couscous.