Cut the boneless chicken breasts into 1-inch cubes. In a medium bowl, mix together the Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, kosher salt, and dried oregano. Add the chicken pieces, ensuring they are evenly coated. Cover and marinate for at least 1 hour or up to 24 hours.

Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers, and grill for 5-7 minutes on each side until golden and cooked through.

Heat olive oil in a saucepan over medium heat. Sauté onions until translucent, then stir in rice and toast for 1 minute. Add chicken broth and a pinch of salt, bring to boil, reduce heat, cover, and simmer for 15 minutes.

In a large bowl, combine diced cucumber, tomatoes, olive oil, chopped mint, and parsley. Season with salt and lemon juice, and mix well.

Divide rice among bowls, top with grilled chicken skewers, fresh salad, and a dollop of hummus. Serve with naan or pita bread.