Preheat oven to 350°. Add chicken, 1 tbsp of the olive oil, and chopped herbs to a large mixing bowl. Stir to combine. Begin to heat a large skillet and once up to temp, add in the rest of the oil. Sear off the chicken; if using skin-on thighs, place that side down first and cook until it releases with ease, about 5 min. Flip over and cook back side for about another 7 minutes until color forms. Remove chicken and set aside.

In the same pan, add shallots and cook until they soften and brown. Mix in garlic and chili flake. Deglaze with dry white wine, or chicken broth, scraping up any fond that formed from the chicken. Mix in Dijon mustard, the remaining broth, and couscous. Add chicken back in and bring the pot to a boil. Once there, tightly cover with foil and transfer to the oven.

Bake for 30 minutes, remove foil, stir, and cook for roughly 15-20 minutes longer until desired absorption is reached.