Pat the chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.

Heat olive oil in a large skillet or Dutch oven over medium heat. Sear chicken thighs, skin-side down, until golden brown (about 5–6 minutes). Flip and cook another 2–3 minutes. Remove and set aside.

Lower the heat slightly and add 1–2 tablespoons of butter. Sauté the leeks with a good pinch of salt, black pepper, and, if using, coriander and red pepper flakes. Cook for 5-6 minutes, until softened.

Add garlic and cook for 30 seconds.

Add the pearl couscous and toast for 2–3 minutes, stirring to coat in the butter and aromatics.

Deglaze the pan with white wine (if using), scraping up any brown bits. Let it reduce for 1–2 minutes.

Pour in 2 to 2½ cups of chicken broth (start with 2 and add more if needed) and season with a pinch of salt. Increase the heat and bring to a gentle boil.

Once simmering, nestle the chicken back into the pan. Cover with a lid or foil, reduce heat to low, and simmer for 12–15 minutes, or until the couscous is tender and the chicken is cooked through.

Remove the chicken and set it aside. Fluff the couscous, then stir in another tablespoon of butter and a handful of Parmesan. Add a splash more broth if needed to loosen it up.

Stir in the peas, lemon zest, lemon juice, and fresh dill. Taste and adjust the seasoning with more salt, lemon, dill, butter, or Parmesan as needed.

Return the chicken to the pan for serving, and finish with a drizzle of olive oil, cracked black pepper, and extra dill and Parmesan. Serve and enjoy!