In a small bowl, mix the chicken breast with the lemon juice, smoked paprika, thyme and oil. Cover with clingfilm and leave to marinade for at least 20 minutes.
Preheat the oven to 200°C/gas mark 6. Place the couscous in a small heatproof bowl and pour the stock over it. Cover and leave for 5 minutes, then stir through the cherry tomatoes, black olives, oregano, sundried tomatoes and lemon zest.
Lay a large sheet of greaseproof paper over a baking tray and add the couscous, keeping it in a pile in the middle. Place the chicken on top, drizzle over the marinade and season. Loosely scrunch the greaseproof paper around the chicken to form a parcel and bake for 25-30 minutes or until the chicken is cooked through.
Meanwhile, blitz the ingredients for the chermoulla sauce together. Add a splash of water to loosen slightly if necessary and season.
Once the chicken parcel is cooked, leave to rest for 5 minutes then drizzle over half the sauce and serve.