1. Heat oil in a large nonstick skillet over medium-high heat. Season chicken with 1/2 teaspoon of the curry powder and 1/4 teaspoon of the salt. Saute for 4 minutes per side. Remove from skillet and reserve.
2. Add orange juice and chutney and stir, scraping up any browned bits from the bottom of the pan. Add the chicken back in and simmer, covered, over medium-low heat for 4 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer.
3. While chicken is cooking, place broth and remaining curry powder and salt into a medium saucepan. Bring to a simmer. Turn off heat; stir in couscous. Cover; let sit for 5 minutes.
4. Fluff couscous with a fork and place on serving platter. Slice chicken and fan out over couscous. Spoon sauce from skillet over the top. Serve with additional chutney on the side, if desired.