Marinate the Chicken:
In a bowl, combine chicken with black pepper, salt, cumin, cinnamon, coriander, paprika, lemon juice, 3 cloves of garlic, sumac, and 2 tbsp olive oil. Mix well, cover, and marinate in the fridge for 1–2 hours (or overnight).

Cook the Chicken:
Heat a dry pan over high heat. Add chicken and cook for 6–8 minutes, turning occasionally until fully cooked and lightly charred.

Prepare the Couscous:
In a heatproof bowl, combine couscous with salt, pepper, lemon zest, garlic, and chilli flakes. Pour in boiling water, cover, and let sit for 5 minutes. Fluff with a fork.

Sauté the Chickpeas:
In a small pan, heat remaining 1 tsp olive oil. Add chickpeas, cumin, smoked paprika, and a pinch of salt and pepper. Stir and cook for about 5 minutes until golden and warmed through.

Assemble the Bowls:
Divide couscous among four bowls. Add salad greens, chickpeas, flatbread slices, and grilled chicken. Spoon hummus on top, then garnish with radishes, spring onions, cherry tomatoes, parsley, and extra chilli flakes if desired.