How to Make It
Stir together lemon juice, cumin, paprika, 5 tablespoons oil, and two-thirds of the garlic in a large bowl; reserve 2 tablespoons in a small bowl and set aside. Add chicken to large bowl; toss to coat. Marinate at room temperature, tossing occasionally, for 15 minutes.
Meanwhile, heat 1 tablespoon oil in a small pot over medium-high. Cook couscous with remaining garlic, stirring often, until fragrant, about 1 minute. Add ¾ cup water and bring to a boil. Remove from heat; cover and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with a fork; stir in almonds and ½ teaspoon salt.
Heat a grill pan over medium-high. Thread marinated chicken onto 4 8-inch skewers; season with 1 teaspoon salt. (Discard marinade.) Grill skewers, turning often, until chicken is lightly charred and cooked through, 8 to 12 minutes. Transfer to a plate.
Mix kale with remaining 1 teaspoon oil in a large bowl. Add to grill pan and cook, turning once, until charred, about 30 seconds per side. Transfer to a cutting board. Remove and discard kale stems; cut leaves into large pieces. Toss kale with reserved lemon juice mixture and remaining ¼ teaspoon salt in a bowl. Serve with skewers and couscous.