In a large ziplock bag or bowl, combine chicken, paprika, cumin, coriander, salt, pepper, garlic, lemon juice and olive oil. Marinate in fridge for at least 30 minutes or overnight.
Preheat oven to what the bag says for the french fries and bake according to package directions. Remove and set aside.
Heat oven to 425°F. Dump the entire bag of chicken onto a baking sheet. On another sheet, toss the broccoli with some olive oil, salt and pepper. Place both sheets in the oven and roast for 20-25 minutes or until the chicken is cooked. Remove broccoli and turn broiler on for 2-3 minutes to get chicken charred.
While chicken is cooking, prepare the couscous according to package instructions. Once cooked, stir in pesto and set aside.
To assemble the bowls, place some of the couscous on the bottom. Add chicken, sweet potatoes, broccoli, sun-dried tomatoes, cucumbers, olives, pistachios and goat cheese. Top with lemon tahini dressing.