Preheat oven to 425°F. Toss zucchini rounds with 1 tablespoon olive oil, 1½ teaspoons Tuscan Heat Spice, salt, and pepper. Spread on baking sheet in single layer and roast for 15 minutes until tender and slightly caramelized with golden-brown spots.

Season chicken cutlets on both sides with remaining salt, pepper, and 1½ teaspoons Tuscan Heat Spice. Heat remaining 1 tablespoon olive oil in large skillet over medium-high heat until shimmering. Cook chicken 3-5 minutes per side without moving until golden brown and internal temperature reaches 165°F. Transfer to plate and tent with foil.

In small pot, heat 1 teaspoon olive oil over medium heat. Sauté white parts of scallions until fragrant and softened, 1-2 minutes. Add Israeli couscous and toast, stirring frequently, for 2 minutes until some pearls turn golden. Pour in 1½ cups water, increase heat to high, and bring to boil. Reduce to low, cover, and simmer 6-8 minutes until tender and water is absorbed.

Remove zucchini from oven and transfer to bowl. Toss with panko breadcrumbs and mozzarella cheese until evenly coated. Return to baking sheet. Switch oven to broil on high with rack 6 inches from heat. Broil 2-3 minutes, checking every 30 seconds, until cheese is melted and golden with crispy brown spots.

In the same skillet used for chicken, reduce heat to medium-low. Whisk together chicken stock concentrate with ¼ cup water, lemon juice, sour cream, and butter. Stir continuously until butter melts and sauce is smooth and heated through, 2-3 minutes. Sauce should coat back of spoon. Add water one tablespoon at a time if too thick. Remove from heat.

Fluff couscous with fork and stir in sliced green scallions and lemon zest. Taste and adjust salt if needed. Divide couscous among plates, top with chicken cutlets, drizzle generously with lemon sauce, and serve alongside crispy zucchini rounds.