Preheat oven to 425F. Toss zucchini rounds with 1 tablespoon olive oil, 1 teaspoon Tuscan Heat Spice, and a pinch of salt and pepper. Spread in a single layer on a baking sheet and roast for 15 minutes until tender with golden edges. Do not crowd the pan.

Season chicken cutlets on both sides with the remaining salt, pepper, and Tuscan Heat Spice. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 3 to 5 minutes per side until golden brown and internal temperature reaches 165F. Transfer to a plate and tent with foil.

In a small pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the white parts of the scallions and saute for 1 to 2 minutes until fragrant. Add the couscous and toast for 1 minute, stirring constantly. Pour in the water, cover, and reduce to low heat. Cook for 6 to 8 minutes until tender and the water is absorbed.

Remove zucchini from oven and switch oven to broil. Toss the roasted zucchini with panko breadcrumbs and mozzarella cheese. Return to the oven and broil for 2 to 3 minutes until golden and bubbling. Watch closely to prevent burning.

In the same skillet used for the chicken, combine chicken stock concentrate with 1/4 cup water, lemon juice, sour cream, and butter. Whisk over medium heat until smooth and slightly thickened, about 2 to 3 minutes. Add water one tablespoon at a time if the sauce is too thick.

Fluff couscous with a fork and stir in the green scallion parts and half the lemon zest. Plate the chicken, drizzle generously with the lemon butter sauce, and serve alongside the couscous and crispy zucchini. Garnish with remaining lemon zest and fresh parsley if desired.