Pre-heat your oven to 425°F.

In a bowl, toss the chickpeas with Wesson Corn Oil, salt, pepper, and paprika until evenly coated.

Spread the chickpeas in a single layer on a cookie sheet. Bake for 15-20 minutes, stirring at least once, until the chickpeas are crispy.

In a large bowl, combine all chicken marinade ingredients well. Add chicken thighs and mix until all pieces are well coated. Let the chicken marinate for 30 minutes to overnight.

Once the chicken is marinated, heat 2 tablespoon of Wesson Corn Oil in a large frying pan over medium heat.

Add the marinated chicken thighs to the pan and cook for about 4 minutes per side, or until the internal temperature reaches 165°F.

Remove the chicken from the pan and let it rest while preparing the rest of the bowl.

In a small bowl, combine the cherry tomatoes, red onion, parsley, Wesson Corn Oil, lemon juice, and kosher salt to make the parsley and tomato salad.

In each serving bowl, swipe two large dollops of lemon chickpea mayo onto the bottom.

Divide the cooked couscous evenly between the two bowls. Roughly chop the cooked chicken and divide it between the two bowls.

Garnish the bowls with the parsley salad and crispy chickpeas.