Preheat oven to 400°F, then line a baking sheet with parchment paper and lightly oil it.

In a large bowl, toss chicken thighs with olive oil, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper until coated. Marinate for at least 15 minutes.

Arrange marinated thighs skin-side up on the prepared sheet. Roast for 35–40 minutes until juices run clear and skin is crisp.

Bring 1½ cups broth to a boil in a saucepan. Stir in 1 cup couscous or quinoa, cover, and let stand for 5–7 minutes. Fluff with a fork.

Dice cucumbers, halve cherry tomatoes, slice red onion, and add Kalamata olives. Toss with parsley or mint.

In a bowl, whisk together olive oil, lemon zest and juice, Dijon mustard, honey, salt, and pepper until emulsified.

Divide grains into bowls, top with a chicken thigh and veggie medley. Drizzle dressing over top and serve.