1. In a large bowl, combine the olive oil, minced garlic, ground cumin, smoked paprika, salt, black pepper, and lemon juice. Mix well to create a marinade.
2. Add the chicken pieces to the marinade and toss to ensure every piece is well coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 15 minutes or up to 2 hours for more intense flavor.
3. While the chicken is marinating, preheat your grill or grill pan over medium-high heat.
4. Thread the marinated chicken pieces onto the soaked wooden skewers, dividing the pieces equally among the skewers.

1. Place the skewers on the preheated grill. Cook for about 5-7 minutes on each side or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).
2. While the chicken is grilling, prepare the couscous. In a medium saucepan, bring the chicken broth and olive oil to a boil.
3. Remove the saucepan from heat and stir in the couscous. Cover the pan and let it sit for 5 minutes, allowing the couscous to absorb the broth.
4. Fluff the couscous with a fork and gently stir in the chopped mint, parsley, cucumber, and tomatoes. Season with salt and pepper to taste.
5. Serve the chicken skewers hot over a bed of minted couscous. Enjoy your Mediterranean meal!