Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Add pistachios to the bowl of a food processor and process on high until finely ground, about 30 seconds to 1 minute.
In a large bowl, combine the ground pistachios, ground chicken, breadcrumbs, egg, lemon zest, jalapeño, cilantro, parsley, honey, salt, pepper, garlic powder, paprika, cumin, and coriander. Mix with clean hands until well incorporated.
Fill a small bowl with water. Form the mixture into 16 golf ball-sized meatballs, dipping your hands in water between each one to prevent sticking.
In a medium bowl, toss chickpeas with olive oil, garlic powder, coriander, cumin, salt, and pepper. Spread evenly on the sheet pan around the meatballs.
Bake for 15 to 20 minutes until a meat thermometer reads 165°F in the meatballs.
In a medium pot, bring 2¼ cups of low-sodium chicken broth to a boil. Stir in couscous and kosher salt. Reduce heat to low and cook until all liquid is absorbed.
On a shallow bowl or plate, add spicy green feta sauce, then a scoop of couscous, followed by the meatballs and chickpeas. Garnish as desired.
