Begin by cutting the boneless, skinless chicken breast into 1-inch cubes. In a mixing bowl, combine the chicken with Greek yogurt, extra virgin olive oil, minced garlic, lemon juice, tomato paste, paprika, kosher salt, and dried oregano. Mix well to coat the chicken thoroughly, then cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to enhance flavor.

Preheat your grill to medium-high heat, around 375°F to 400°F. While the grill warms up, thread the marinated chicken cubes onto skewers, making sure to leave a little space between each piece for even cooking.

Once the grill is heated, place the skewers on the grill grate. Cook for about 5-7 minutes on each side, ensuring the chicken develops a beautiful golden-brown color. Check the internal temperature with a meat thermometer—it should reach 165°F. Once cooked, remove the skewers from the grill and let them rest.

In a medium saucepan, heat a tablespoon of extra virgin olive oil over medium heat. Add diced onions and sauté until they are translucent, about 3-4 minutes. Stir in basmati rice and toast for an additional 2 minutes. Next, slowly add chicken broth and a pinch of salt, bringing the mixture to a boil. Once boiling, reduce the heat, cover, and simmer for 15 minutes until the rice is fluffy.

While the rice is cooking, prepare the salad. In a large bowl, combine diced cucumber, chopped tomatoes, a splash of olive oil, and your choice of fresh mint or parsley. Season with salt and pepper to taste. Toss gently to combine all the ingredients.

To serve, place a generous portion of rice pilaf in each bowl. Lay the grilled chicken tawook skewers on top of the rice, followed by a vibrant scoop of the salad mixture. Finally, add a dollop of creamy hummus to each bowl for a delightful finishing touch.