In a small saucepan over high heat, combine the chickpeas, raisins, 1 teaspoon oil, 1 cup water, salt, and pepper and bring to a boil.
Stir in couscous, cover, and remove from heat while cooking chicken.
In a medium bowl, combine ginger, coriander, salt and pepper. Add chicken and stir to coat the chicken well.
In a large skillet over medium-high heat, add 1 teaspoon oil and cook the chicken about 3 minutes per side. If the skillet is not large enough, cook the chicken in batches so as not to crowd the pan.
Fluff the couscous with a fork and serve with chicken.