Wash and pat the chicken dry. Cut into large chunks, about 1 1/2 inches. Place in a bowl, add the 1/4 cup olive oil and spices (paprika, 2 tsp salt, 1 tsp black pepper, garlic powder), and toss well to coat.
Heat a large 6-quart nonstick pot over medium heat. Once hot, add the chicken and cook for about 3 minutes per side.
Peel and slice the onion directly into the pot, or chop it however you prefer. Mix with the chicken and cook briefly until it begins to soften.
Add the pearl couscous and mix everything together. Pour in 3 cups room-temperature water and bring to a boil. Taste and adjust the seasoning if needed.
Once boiling, reduce to a simmer, cover, and cook for 10-15 minutes, or until the pearl couscous is tender and the liquid has been absorbed.
Meanwhile, chop the lettuce, cucumber and tomatoes. Dress with the juice of 1 lemon, 3 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper and toss well.
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