Preheat the oven to 375°.
Chicken: In a large bowl drizzle the chicken with the olive oil and coat it on all sides with the turmeric, coriander seeds, salt and pepper and transfer it to a large saute pan. Be sure to truss the legs together with butcher’s twine and fold the wings back behind the body of the chicken.
Roast the chicken in the oven for 70 minutes or until browned and cooked through out.
Butter: add the butter, honey, lemon zest and juice, and salt to a standing mixer with the paddle attachment and whip on high speed until combined and light and fluffy. Keep cool.
Cous Cous: In a medium size pot on medium-high heat add in the olive oil and saute the onions and garlic for 3 to 4 minutes or until lightly browned. Next, add in the coconut milk and stock and bring to a boil.
Add in the cous cous, stir it, add the lid remove from the heat and let stand for 5 minutes.
Using a fork break up the cous cous and season with salt and pepper. Keep warm.
Chickpeas: Place the chickpeas on a sheet pan lined with parchment paper and toss in paprika, olive oil and salt and roast in the oven on 375° for 15 minutes.
To serve: Serve the roasted chicken with honey butter and along side the coconut cous cous and roasted chicken peas.