Over medium low heat, pour olive oil in dutch oven. Peel onion. Cut onion in quarters and slice into thin strips.
Saute onion and minced garlic in hot olive oil for about 3-4 minutes, until softened.
Add the chicken broth, chicken breasts, lemon zest and crushed red peppers to the dutch oven. Turn heat up to high, cover, and bring to boiling. Once mixture is boiling, turn heat down to medium and simmer for 5 minutes.
Take cover off, and stir in the Israeli (pearl) couscous, salt and pepper. Simmer for 5 minutes, then turn the heat off, and let the couscous mixture sit.
Remove the chicken breasts from the dutch oven, and shred with two long pronged forks or place chicken breasts in a stand mixer with a paddle attachment and mix for 30 seconds or until chicken is fully shredded.
Place shredded chicken back in the dutch oven, and stir. Add in feta cheese and chives and stir. Serve immediately and enjoy!!
Adapted from A Spicy Perspective