Make the chicken marinade: in a medium bowl or zip-top bag whisk together 2 tablespoons olive oil, 1/2 cup Greek yogurt, 1 tablespoon minced ginger, 2 minced garlic cloves, 1 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon crushed red pepper, 1/2 teaspoon cayenne and 1/2 teaspoon cinnamon. Add the chicken strips, toss to coat, then cover or seal and refrigerate for at least 30 minutes or up to overnight.
Cook the couscous: bring 1 cup water or chicken broth to a boil in a medium saucepan. Stir in 3/4 cup couscous, remove from heat, cover and let sit 5–10 minutes. Fluff with a fork.
Finish the couscous: while still warm, stir the chopped spinach (1/2–1 cup), 1 tablespoon honey, 1/3 cup sliced sun-dried tomatoes plus 1–2 tablespoons reserved oil, 1/3 cup sliced Kalamata olives, 1/3 cup chopped pistachios, 1/4 cup chopped cilantro and salt and pepper to taste. Keep warm.
Prepare the tahini sauce: in a small bowl whisk 1/2 cup tahini (warm 20–30 seconds if too thick), 1/4 cup olive oil, 2 cloves minced garlic, 2 tablespoons Greek yogurt, juice of 1 lemon and a pinch of salt and pepper until smooth. Set aside, and stir in the 3 tablespoons pomegranate arils just before serving.
Cook the chicken: heat a large skillet over high heat and add 1 tablespoon olive oil. Remove excess marinade from the chicken, then add the strips to the hot skillet and stir-fry 4–6 minutes, until cooked through and browned.
Assemble the wraps: warm the naan or pita. Spread a little tahini sauce down the center of each bread, top with a portion of the couscous, add sliced chicken, and sprinkle with crumbled goat cheese. Garnish with extra cilantro, pistachios and pomegranate arils if desired, then fold or roll and serve.
