Let's cook.
In a medium bowl, combine the chicken pieces, 1 tablespoon of olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Toss to coat the chicken evenly.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
While the chicken cooks, prepare the couscous. Bring the chicken broth to a boil in a small saucepan. Stir in the couscous, then remove from heat, cover, and let stand for 5 minutes.
Fluff the cooked couscous with a fork.
Add the halved cherry tomatoes and chopped fresh parsley to the cooked chicken in the skillet. Stir gently to combine and heat through for 1-2 minutes.
Serve the lemon herb chicken and tomato mixture over the fluffy couscous.
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