Preheat the oven to 425°F (220°C).

Toss the sliced zucchini rounds with 2 tablespoons olive oil, 1/2 teaspoon Tuscan Heat Spice, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for about 15 minutes, or until tender and slightly caramelized.

Season chicken cutlets with salt, pepper, and remaining Tuscan Heat Spice. Heat a large skillet over medium-high heat with 1 tablespoon olive oil, add the chicken and cook for 3-5 minutes per side, until browned and internal temperature reaches 165°F. Transfer to a plate when done.

In a small pot, saute the white parts of the scallions until fragrant. Add Israeli couscous and toast briefly. Pour in 1 1/2 cups water and cover, cooking for 6-8 minutes until tender.

Remove zucchini from oven and toss with panko breadcrumbs and mozzarella cheese. Broil for 2-3 minutes until golden and bubbly, watching carefully to prevent burning.

Prepare the sauce by combining chicken stock concentrate, 2 tablespoons water, lemon juice, sour cream, and butter in the same pan used for the chicken. Whisk until smooth and creamy.

Fluff the cooked couscous with a fork, then combine with the green scallion parts and remaining lemon zest.

Serve the chicken alongside the crispy zucchini and couscous, drizzling sauce over the chicken. Garnish with fresh parsley if desired.