Cut the chicken breast into small pieces.

In a mixing bowl, make a marinade with the juice of half a lemon, ginger, turmeric, yellow curry powder, granulated garlic, Cayenne pepper, and 1 tablespoon of honey.

Add the chicken to the bowl and mix well so all pieces are coated in the marinade. Refrigerate for about 20 minutes.

Cook the couscous according to the package instructions. When done, add a pat of butter and fluff with a fork. Keep warm.

Preheat the oven to 450°F (230°C).

Meanwhile, place the puff pastry shells on a baking sheet lined with parchment paper.

Using a pastry brush, lightly brush the shells with a little sesame oil for flavor.

Add 1 tablespoon of fresh goat cheese to the bottom of each shell and sprinkle with a few sesame seeds.

When the oven is hot, turn it off and place the shells inside to warm while you prepare the rest.

Thinly slice the onion and sauté in a skillet with a little sesame oil.

When the onions are soft, add the marinated chicken and cook over medium heat for about 10 minutes.

At the end of cooking, add the cream, a little salt and pepper, and let it reduce.

When everything is ready, assemble the dish: place couscous on the bottom of the plate, add the warm pastry shell on top, and fill it with the chicken. Generously spoon over the cream sauce. Top with a few mint leaves.

Serve hot.