Cut chicken breasts lengthwise to make 8 long, thick strips; sprinkle strips on both sides with thyme, paprika, and salt. Heat a large non-stick skillet with a tight-fitting lid over medium-high heat. Add oil, swirl it to lightly coat pan, and then pour oil into a small dish to use when cooking vegetables. Add chicken strips, cover and cook 5 minutes or until nicely browned.
Turn chicken over, reduce heat to medium and cook 5 – 7 minutes longer or until chicken is almost cooked through. Remove form skillet and keep warm.
Add oil to pan, then stir in carrot and onion. Cook, covered, 8 minutes, stirring occasionally. Meanwhile, snap off and discard tough ends of asparagus; cut spears crosswise into 3/4-inch lengths.
Add asparagus to carrot mixture; cover and cook 5 minutes, stirring once. Remove from heat and stir in pecans and couscous. Arrange chicken on top. Combine boiling water and contents of seasoning packet; pour into skillet, cover tightly and let stand 8 minutes before serving.
Nutrition information per serving: calories: 420; protein: 34g; carbohydrate: 49g; saturated fat: 4g; monounsaturated fat: 13g; polyunsaturated fat: 5g; cholesterol: 72mg; fiber: 4g; sodium: 571mg.