Preheat your oven to 200°C. Add the olive oil, honey, red wine vinegar, garlic salt, smoked paprika and a pinch of salt and pepper to a mixing bowl. Add the chicken thighs. Mix well and massage the flavours into the chicken. Keep to one side.
Halve, then remove the core from the red pepper and chop into 2cm chunks. Lay these in a single layer on a baking tray and lay the chicken thighs flat on top. Drizzle over any remaining marinade. Roast on the top shelf of your oven until the chicken is cooked through and charred at the edges, 20-25 mins.
Meanwhile, boil the water in a large saucepan over high heat. Add the chicken stock pot and stir to dissolve. Remove from the heat and add the couscous and the olive oil. Cover with a lid or plate and leave to one side for 10-12 mins. The couscous will absorb the stock.
While everything cooks, peel and grate the garlic. Pick the mint leaves from their stalks and finely chop . Mix the garlic and half the mint into the Greek yoghurt in a bowl and season with a pinch of salt. Keep to one side.
Slice the cucumber into thin strips lengthways, then chop into small 1cm chunks. Zest the lemon, then cut into wedges. Fluff up the couscous with a fork and then stir in the cucumber and the remaining mint and lemon zest. Taste and season well with salt, pepper and lemon juice if necessary.
When the chicken is cooked, transfer to a chopping board. Slice the chicken into 1cm strips. Share the couscous between your bowls, top with the pepper and then the chicken. Drizzle on some of the juices from the baking tray and finish with a dollop of the minty yoghurt and Enjoy!