Place a large pan over medium-high heat. Add in olive oil and chicken. Season with salt, pepper, and optional spices, then sear for 5-6 minutes or until cooked through. Turn off the heat and add in the pesto. Mix well to combine. Add in the high-protein yogurt and mix well. Remove from the stovetop.
Make the Couscous
In a saucepan, bring the chicken stock to a boil, then turn off the heat. Add in the couscous and a pinch of salt and pepper, and cover with a lid. Steam for 5-6 minutes or as per the packet instructions. Remove the lid and add in the baby spinach, extra virgin olive oil and salt and pepper. Mix well and allow the residual heat to wilt the spinach. If need be, place it over a medium heat and mix well until wilted. Add in lemon juice to taste.
Assemble Your Containers
In 5x 750ml containers, place the couscous first as a bed and add the chicken over the top. Garnish with freshly grated parmesan cheese, cracked black pepper and a lemon wedge. Dig in.