Cook couscous according to package directions.
Season the chicken thighs, on both sides, with salt & pepper
In a large skillet, cook the bacon pieces just until lightly browned and just crispy. Transfer bacon, with a slotted spoon, to a paper towel-lined plate. Reserve 2 tablespoons bacon grease, and refrigerate the remainder for later use.
Add 2 tablespoons olive oil to the skillet with the rendered bacon fat.
Heat the bacon fat/oil, over medium heat until the oil has a sheen.
Place the thighs, top side down, in the skillet. Brown the chicken until golden, and transfer to another paper towel-lined plate.
Add minced onion and garlic to the skillet and sauté until onion is translucent and garlic softens.
Reduce the heat to medium-low and add the cooked couscous; cook until couscous begins to brown, about 5 minutes. Stir often.
Add the cream, thyme sprigs, salt, pepper and all except 2 tablespoons crisped bacon; bring to a simmer. Stir.
Add chicken thighs, crisp side up. Reduce heat, cover, and simmer 30 minutes.
Stir in corn and thyme leaves. Drizzle with the juice from 1 lemon.
Cover and cook until liquid has almost evaporated, 15-20 minutes.
Place a scoop of the couscous mixture on a serving plate and top with one chicken thigh. Garnish with radish slices, reserved bacon, parsley and squeeze of fresh lemon juice.