Prepare bread crumb mixture by combining panko bread crumbs, Parmesan, garlic powder and 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Preheat oven to 375 degrees.

Unroll chicken thighs and pound chicken with a rolling pin in a sealed plastic bag to 1/2" height.  No need to pound too hard, a few gentle hits on the thicker side of the chicken will flatten the chicken, the goal is to get the chicken the same height so that it cooks evenly. 

Place on an oiled baking sheet or line with parchment paper.  Salt and pepper thighs, spread with a tablespoon of sour cream on each thigh then cover and press down bread mixture.

Bake for about 20 minutes until cooked through.

While chicken is cooking, bring chicken broth (or water) to a boil, remove from heat, add couscous and cover for 5 minutes.

Once cooked, fluff the couscous and add 2 Tablespoons olive oil, 2 Tablespoons unsalted butter, 1/2 teaspoon kosher salt and some pepper.

While couscous is cooking, rinse and dry spinach.  Mix 2 tablespoons of sour cream with the juice of one lemon, add a pinch of kosher salt and pepper.  Toss with spinach.

Place 1/4 of the couscous on a plate, swirling with the back of a spoon leaving the couscous thin in the middle of the plate. Top with spinach salad and finally top with the cooked chicken.  Serve with lemon wedges.  A sprinkling of freshly grated Parmesan cheese is a nice touch too.