Preheat the oven to 425˚. Combine the paprika, cinnamon, turmeric, 1 tablespoon salt and a generous amount of pepper in a small bowl. Combine the chicken, olives, lemons and red onion on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with the spice mixture and toss until all of the ingredients are evenly coated. Bake until the chicken is cooked through, the skin is crispy and the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes. Meanwhile, combine 2 cups water, the raisins and the remaining 2 tablespoons olive oil in a medium saucepan and bring to a boil over medium-high heat. Add the couscous and remove from the heat. Cover and let sit until soft and fluffy, about 5 minutes. Stir in the almonds and the remaining 1 teaspoon salt. Serve the chicken, olives, lemons and onion with the couscous. Spoon the pan juices over the chicken.