In a medium bowl, mix 3/4 cup hot water, stock concentrate, 1 TBSP butter, and half the Mediterranean spice. Microwave on high for 1 minute. Place couscous in another medium bowl. Pour in stock mixture. Stir to combine, then cover bowl with plastic wrap or a pot lid. Set aside.

Wash and dry all produce. Dice cucumber. Core, seed, and dice tomato. Trim, then thinly slice scallions, separating greens and whites. Zest 1 tsp zest from lemon, then cut into quarters. Cut one quarter into smaller wedges. Mince or grate garlic.

In another medium bowl, toss together cucumber, tomato, scallion whites, half the lemon zest, juice from two lemon quarters, and a large drizzle of olive oil. Season with salt and pepper.

In a small bowl, stir together yogurt, juice from remaining lemon quarter, and garlic to taste. (TIP: Start with a pinch and add more from there.) Mixture should have a drizzling consistency—add up to 1 TBSP water if needed to thin. Season with salt and pepper to taste.

Pat chicken dry with a paper towel. Season all over with turmeric, 1/2 tsp paprika (save the rest for the next step), salt, pepper, and remaining Mediterranean spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and no longer pink throughout, 4-7 minutes.

Fluff couscous with a fork and season with salt and pepper. Divide couscous, chicken, and salad between plates. Spoon as much yogurt sauce over salad as you like. Garnish with scallion greens, a pinch of paprika, and remaining lemon zest. Serve with lemon wedges.