First, cut the chicken into long strips. In a small bowl, combine all the spices. Drizzle olive oil onto chicken, then sprinkle the spices all over the chicken and toss to spread it evenly.
Cook couscous to package directions, add to boiling water a drizzle of olive oil and sea salt.
Heat a medium skillet, when hot, add in butter, spread evenly. Add chicken and give them enough space so they are not touching. We want them to get a good sear and when anything is too crowded in a pan or baking dish, you’re more likely to just get it steamed. Leave the chicken alone while it’s cooking, giving it about 3 minutes per side.
While the chicken is cooking, dice tomatoes and cucumber. Toss together with arugula and feta. Squeeze ½ lemon all over the salad, toss to combine.
Divide chicken, couscous, salad among plates and give each 2-4 tbsp of hummus.