Chicken

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2 garlic cloves, minced or grated

1 (1-inch) knob fresh ginger, peeled and grated

2 tablespoons chopped fresh cilantro

1 tablespoon smoked paprika

2 teaspoons ground cumin

½ to 1 teaspoon cavenne

½ teaspoon chipotle chill powder

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

¼ cup extra-virgin olive oil

Zest and juice of 1 lemon

1½ pounds boneless, skinless chicken breasts or tenders, cut into 1-inch pieces

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Couscous Pilat

2½ cups low-sodium chicken broth

1½ cups couscous

2 tablespoons extra-virgin olive oil

½ cup chopped dried apricots

¼ cup chopped fresh mint

Kosher salt and freshly ground pepper

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For Serving

1 avocado, pitted, peeled, and pureed or mashed

⅓ cup kalamata olives

2 Persian cucumbers, sliced

A few handfuls of arugula

Lemon wedges

Fresh naan

8 ounces plain hummus

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1. MAKE THE CHICKEN. In a large zip -top bag, combine the garlic, ginger, cilantro, paprika, cumin, cayenne, chili powder, salt, pepper, olive oil, lemon zest, and lemon juice. Add the chicken and toss to combine Seal and marinate in the fridge for at least 1 hour or up to 12 hours.

2. MEANWHILE MAKE THE COUSCOUS. In a medium saucepan, bring the broth to a boil over high heat. Remove the pot from the heat and add the couscous. Cover and let sit for 5 minutes, then uncover and fluff with a fork. Stir in the olive oil, apricots, almonds, and mint. Season with salt and pepper.

3. Heat a grill to medium-high or a grill pan over medium-high.

4. Thread the chicken pieces onto skewers, discarding the marinade. Grill the kebabs until lightly charred and cooked through, turning occasionally, 10 to 12 minutes total. Transfer to a plate.

5. SERVE: smear a little of the hummus into a bowl or onto a plate. Do the same with the avocado puree. Top with the couscous pilaf and a couple of chicken kebabs. Add the olives, cucumbers, and arugula. Garnish with lemon wedges and serve with naan alongside.