Chop the 4 baby cucumbers and the fresh dill; reserve a little dill for serving.

Season the 750 g boneless chicken thighs with black pepper and half of the smoked flaky sea salt.

Heat 1 tablespoon olive oil in the large frying pan over medium-high heat.

Cook the chicken thighs skin-side down for 4–5 minutes, pressing them down if needed for even browning.

Turn the chicken thighs and cook for 4–5 minutes more, until golden and nearly cooked through.

Mix the 2 tablespoons harissa, 2 tablespoons honey, juice from half the lemon, and a pinch of smoked flaky sea salt.

Reduce the heat to low and pour the harissa-honey mixture into the frying pan.

Spoon the sauce over the chicken for 2 minutes, until glossy and the chicken reaches 75°C (165°F) internally.

Transfer the cooked chicken to a plate, leaving the sauce in the frying pan.

Stir the 250 g couscous and 250 g drained cooked lentils into the sauce until coated.

Pour 300 ml hot chicken stock over the couscous mixture and cover the frying pan with the lid.

Remove the covered pan from the heat and let the couscous steam for 5 minutes.

Mix the chopped baby cucumbers, 200 g Greek yoghurt, chopped dill, and remaining lemon juice in a bowl.

Season the cucumber yoghurt with a small pinch of smoked flaky sea salt and black pepper.

Fluff the steamed couscous and lentils with a fork.

Slice the cooked chicken thighs and arrange them over the couscous and lentils.

Spoon over the cucumber yoghurt, then finish with the remaining olive oil, reserved dill, and smoked flaky sea salt.