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Brush chicken with 1 tbs oil. Heat a large chargrill pan or barbecue over medium-high heat. Add chicken and cook, turning occasionally, for 5 minutes or until browned and cooked.
Meanwhile, place couscous and remaining oil in a large heatproof bowl. Pour over 1 ½ cups boiling water. Cover and stand for 3-4 minutes or until liquid is absorbed.
Fluff couscous with fork to separate grains. Add spinach and stir to combine.
Finely grate lemon zest, then cut lemon into cheeks. Combine trail mix with couscous mixture and spoon onto plates. Top with coriander and zest. Add 2 skewers to each plate. Serve with lemon.