Heat a large skillet over medium-high heat with 1 turn of the pan of EVOO. Season chicken with salt and pepper, and cook in the hot pan until brown on both sides and cooked through, about 12 minutes. Remove chicken to a plate and cover with foil to keep warm.
Add citrus juice and zest, brown sugar, sliced ginger, cinnamon stick, hot sauce and 1/2 cup chicken stock to skillet and simmer until syrupy, 5-6 minutes.
While the sauce cooks, heat 1 tablespoon EVOO in a saucepot over medium heat and sauté carrots and scallions for 3-4 minutes. Add 1 1/2 cups stock, bring to a boil then stir in curry, turmeric and couscous. Cover the pot and turn heat off. Let couscous stand 5 minutes, fluff with fork.