Begin by cutting 1 pound of chicken breast into 1-inch cubes and placing them in a mixing bowl. In a separate bowl, combine 1 cup of full-fat Greek yogurt, 2 tablespoons of extra virgin olive oil, 4 crushed garlic cloves, the juice of 1 lemon, 2 tablespoons of tomato paste, 1 teaspoon of paprika, 1 teaspoon of kosher salt, and 1 teaspoon of dried oregano. Mix well and coat the chicken completely. Marinate for at least 1 hour, or up to 24 hours in the refrigerator for deeper flavor.

Preheat your grill to medium-high heat, approximately 375°F. While the grill is heating, thread the marinated chicken pieces onto wooden skewers, ensuring they are close but not overcrowded. Once the grill is hot, place the skewers on the grill and cook for 5 to 7 minutes on each side, until the chicken is golden brown and the internal temperature reaches 165°F.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced onion and sauté until it becomes translucent, about 5 to 7 minutes. Stir in 1 cup of rinsed basmati rice and toast it for 2 to 3 minutes until slightly golden. Pour in 2 cups of chicken broth and add a pinch of salt. Bring the mixture to a boil, reduce to low heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork to complete your rice pilaf.

In a mixing bowl, combine 1 diced cucumber, 2 chopped Roma tomatoes, 2 tablespoons of olive oil, and a handful of chopped mint or parsley. Sprinkle with salt and pepper to taste. Toss everything together until the vegetables are well-coated in the dressing.

Start by dividing the fluffy rice pilaf among serving bowls. Top each bowl with the grilled chicken skewers and a generous scoop of the fresh salad. Finish by adding a dollop of creamy hummus and serve with warm naan or pita bread on the side, ready for dipping.