Begin by cutting the chicken breasts into 1-inch cubes. In a bowl, mix full-fat Greek yogurt with garlic, lemon juice, tomato paste, paprika, salt, oregano, and pepper until smooth. Coat the chicken cubes with this marinade, cover, and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor infusion.

Preheat your grill to medium-high heat, around 400°F (200°C). Thread the marinated chicken onto skewers, ensuring they are evenly spaced. Grill the skewers for 5-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should be golden brown with char marks for that delicious flavor.

In a medium pot, heat extra virgin olive oil over medium heat. Add chopped onions and sauté for about 3-4 minutes until they turn translucent. Stir in the basmati rice and toast for 2-3 minutes until slightly golden. Pour in chicken broth, add a pinch of salt, bring to a boil, then cover and simmer for 15 minutes until the rice is fluffy and the liquid is absorbed.

While the rice is cooking, prepare the salad by chopping the cucumber and Roma tomatoes into bite-sized pieces. In a mixing bowl, combine the veggies with olive oil, chopped mint or parsley, a pinch of salt, and a dash of pepper. Gently toss the ingredients together for a refreshing salad that will complement your Mediterranean Rice Bowl.

Once the rice is ready and the chicken skewers are grilled, it’s time to assemble your Mediterranean Rice Bowls. In each serving bowl, layer a generous scoop of fluffy rice pilaf, followed by the grilled chicken skewers, and top with the fresh cucumber and tomato salad. Finish with a dollop of creamy hummus and optional pita bread on the side, ready to savor!