Combine paprika, thyme, garlic powder, oregano, salt, black pepper, and red pepper in a shallow dish.  Dredge the chicken in the paprika mixture (if you have thick chicken breasts, just cut through the middle to make them thin).  In a large skillet, heat oil.  Add chicken and cook 5 minutes per side or until done.  Remove from pan and cover with foil to keep warm.  Add onion and garlic to pan and saute 2 minutes.  Deglaze pan with a splash of white wine.  Add chicken broth and scrape bottom of pan.  Bring broth to a boil and add couscous and peas.  Cover, remove from heat, and allow to steam for 5 minutes.  Pour lime juice over couscous.  Serve chicken on top of the couscous.