Mix the kosher salt, fresh ground pepper, oregano, thyme, and rosemary in a bowl. Rub each piece of chicken generously with spice and herb mix.
In large frying pan, heat the oil. Add the onions, garlic and capers and the chicken, skin side down in the pan. Drizzle the lemon juice over the top. Cook for 15 minutes over medium heat, then turn chicken thighs and cook the other side for another 15 minutes. Remove the chicken from the pan and set aside.
Deglaze the pan with the wine. Add the greens, vinegar, pepper flakes, brown sugar and mustard. Cook for about 10 minutes moving the greens over the entire pan to incorporate all of the flavors. When greens are tender, add couscous and stir for about a minute, then add the broth and stir well. Put a lid on and cook for 10 minutes. Lay chicken on the top of the couscous, pouring any juices into the mix. Cover and cook for 5 more minutes until couscous is puffy. Sprinkle with crumbled feta and lemon slices.
Serve with 2016 Mediterranean Vineyards Albariño