Place the chicken in a bowl with the olive oil and lemon pepper seasoning. Mix it all together and marinate for at least 10 minutes.
Bring a small saucepan of water to the boil. Add the pearl couscous and stock powder. Turn the heat down to a simmer and cook for about 8 minutes. Drain and run under cold water to stop the cooking process.
For the dressing: Mix all the ingredients in a small jug or glass jar. Season well.
Place the chicken in an air-fryer and cook on 180°C for 15 minutes. Or, to pan fry, place a medium frying pan over medium heat. Cook the tenderloins for about 3–4 minutes each side (depending on the size). Remove and set aside.
For the salad: Place the pearl couscous, spinach, chickpeas, cucumber, cherry tomatoes, radish, onion, currants, mint and almonds in a large bowl. Drizzle over the dressing and toss well.
Serve the salad into bowls and top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.