Step 1
Combine the yoghurt, lemon juice, spices, salt and pepper in a medium bowl. Add the chicken tenderloins and toss to coat, then set aside to marinate for at least 20 minutes (or overnight).
Step 2
Place cous cous in a bowl. Pour over 1¼ cups of boiling water, cover, and let stand for 5 minutes. Fluff with a fork and season lightly. Then stir through the chickpeas.
Step 3
In a medium bowl, toss the cucumber, onion, tomatoes, radish, parsley, dill, lemon juice, olive oil and sumac until well combined.
Step 4
Heat a large non-stick or grill pan over medium heat. Cook the marinated chicken for 4-5 minutes on each side, or until golden and cooked through. Let it rest before slicing.
Step 5
Spoon the cous cous mixture into each bowl, piling the salad and chicken pieces on top to serve.
