• Heat up grill or oven broiler on high. For broiling, line a large rimmed baking sheet with foil.
• Cut chicken thighs up into cubes. Slice plums up into 6-8 slices each. Reserve 1 of the plums sliced for the sauce.
• Mix together the marinade sauce (garlic, ginger, coconut aminos, honey, lime juice, sesame oil, and oil). Set aside the vegetable broth. Spoon half of the sauce mixture over the chicken to marinate.  You can let this sit in the fridge for 10 minutes or a few hours. 
• Thread the chicken and plums onto the skewers and place onto the prepared baking sheet.  Roast in the oven on broil (top rack) or on a grill; cook 4 minutes on each side. Then reduce oven temp to 350 and continue to cook on a lower rack for 5 minutes. 
• Place the second half of the marinade sauce (with any slices of garlic and ginger) in a small pot over medium low heat to reduce.  Add in the vegetable broth, and the extra sliced plum, and reduce while chicken cooks, 10-12 minutes (simmering).

For the couscous and green beans

• While the chicken cooks bring a pot of 1 1/4 cups of water to a boil. Add in the green beans and cook for 2-3 minutes until they turn bright green.  Transfer the green beans with a slotted spoon to a bowl of ice water.  Add the 1 cup instant couscous into the boiling water. Turn off heat and cover the pot. Let the couscous sit for 10 minutes then fluff with a fork.  Toss with herbs and cooked green beans.
• Serve chicken and plum kebabs over couscous with green beans and extra sauce.