Preheat the oven to 375°F (190°C).
Make the Moroccan spice blend: combine cumin, cinnamon, ginger, paprika, allspice, coriander, turmeric, cayenne, cardamom, salt, and black pepper in a small bowl; this yields about 3 tablespoons (8–9 tsp).
Season the chicken breasts with 2 tablespoons of the spice blend, rubbing it evenly over both sides (reserve about 1 tbsp of the blend for later).
Heat the olive oil in a large Dutch oven or oven‑safe pot over medium‑high heat. When hot, add the chicken and sear until browned, about 2–3 minutes per side; transfer the chicken to a plate.
Add the chopped onion and minced garlic to the pot and sauté for about 3 minutes, until the onion is softened and translucent; stir in the reserved 1 tablespoon spice blend.
Stir in the golden raisins, drained chickpeas, fire roasted tomatoes, chicken broth, and dry pearl couscous; mix to combine, then gently fold in the chopped kale.
Return the seared chicken breasts to the pot, nestling them into the couscous mixture so they are partially submerged.
Cover the pot with a lid (or tightly with aluminum foil) and transfer to the oven. Bake covered for 30 minutes, then remove the lid and bake an additional 30 minutes, until the chicken is cooked through and couscous is tender.
Remove from the oven and let rest a few minutes before serving.
