Cut chicken into 1-inch cubes. Whisk together dressing/marinade mixture. In a seal-able container or gallon zipper bag, combine chicken and HALF of the marinade mixture. Seal and refrigerate the chicken for up to a day.
Cook couscous: boil 2 cups of chicken broth, then add 1.5 cups of couscous and allow to soak. Fluff after five minutes. Set aside.
Meanwhile, heat a large skillet over medium-high heat. Rinse and drain a can of garbanzo beans and toss them into the heated pan to toast. Add paprika, salt, and pepper. Stir and toast for a few minutes, then add spinach and cook until wilted. Set the chickpeas and spinach aside, scraping the spices off a bit as well, and return the skillet to the heat.
Cook the chicken until no longer pink.
Assemble bowls, dividing ingredients into 5 containers. Layer couscous with chicken, spinach/chickpea mixture, then fresh grape tomatoes. Top with remaining dressing and sprinkle with feta cheese.