Preheat oven to 475 degrees. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, whisk together the honey, lime juice, paprika, cayenne pepper, ground pepper, salt and olive oil.
Add the carrots, onions, spinach, potatoes, grapes and lemons to the bowl and toss to combine. Transfer the fruit and vegetable mixture to the baking sheet and spread evenly.
Add the chicken to the large bowl and toss to combine with the remaining marinade. Place the chicken breasts on top of the fruits and vegetables.
Roast for 40 minutes.
Just before the chicken, fruits and vegetables are ready, prepare the couscous according to package instructions, adding 1 T cultured butter and a dash of salt.
To serve, spoon the chicken, fruit and vegetable mixture over couscous and drizzle with sauce from the pan.