Preheat the oven to 400°F.

Combine dijon mustard, honey, smoked paprika, dried dill, white onion, garlic and 2 tablespoons olive oil in a bowl (large enough to marinate chicken thighs) and stir.

Add chicken thighs and toss to combine. Let the chicken marinate for at least 30 minutes.

Add 2 tablespoons of olive oil to a large, oven-safe skillet and heat over medium-high heat. When the olive oil is fragrant, add the chicken thighs and the remaining marinade and sear on each side for 3-5 minutes.

For the last minute of searing, add the butter and lemon slices to the skillet.

Remove chicken and lemon slices from the skillet, and add dried couscous, and cook until toasted, about 2-4 minutes.

Add the white wine and deglaze the pan. Use a wooden utensil to scrape the brown bits from the bottom. Then, bring to a boil.

Add the chicken broth, lemon juice and broccolini and bring to a boil.

Add chicken thighs and lemon slices back to the skillet and season with salt and pepper.

Place the skillet into the oven and bake for 15 minutes, or until chicken reaches an internal temperature of 160ºF - 165ºF.

Remove from the skillet from the oven and let rest for 5-10 minutes before serving to allow any liquid that is left over to absorb into the couscous.

Fluff the couscous and top with fresh dill and crumbled goat cheese.