Preheat oven to 400 degrees F.
Take two large sheet pans and line with parchment paper. On one sheet pan, add the Israeli Couscous Veggies in a thin layer. On the other sheet pan, add the Chicken Veggies. To both sheet pans, drizzle olive oil, and a generous amount of salt and pepper, mixing to coat all the vegetables.
To the Chicken Veggies with brussels sprouts, add 1 teaspoon garlic powder and 1 teaspoon smoked paprika and toss the vegetables again. On top of the Chicken Veggies, add the chicken in one layer. Coat both sides of the chicken with olive oil, a generous sprinkle of salt and pepper and 1 teaspoon smoked paprika, and massage in with your hands.
Put both sheet pans in the oven, and cook for 25-35 minutes, until chicken reaches 160 degrees internally, and veggies have roasted and browned slightly. Once veggies and chicken are done cooking, remove from the oven and let the chicken rest for at least five minutes.
Heat 1/2 of the rice in the microwave until heated through.
Reserve either 4 of the chicken thighs or cut each breast in half to save 4 halves for the Chicken and Veggie Israeli Couscous Salad. Reserve the Israeli Couscous Veggies for the Chicken and Veggie Israeli Couscous Salad.
Serve the chicken over rice and the roasted Chicken veggies (the brussels sprouts paprika pan). Drizzle with Creamy Harissa Sauce and Green onions.

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