Begin by cutting the chicken breast into bite-sized cubes. In a mixing bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, salt, oregano, and pepper to create a flavorful marinade. Add the chicken pieces, ensuring they are well-coated, then cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.

While the chicken marinates, preheat your grill to medium-high heat, around 400°F (200°C). If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning during grilling.

Once marinated, thread the chicken pieces onto the skewers, making sure to leave a little space between each piece for even cooking. Place the skewers on the preheated grill and cook for 5–7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden and slightly charred.

In a saucepan, heat a tablespoon of olive oil over medium heat. Add finely chopped onions and sauté until they become translucent, about 3-4 minutes. Stir in the rinsed basmati rice and toast for another minute. Pour in chicken broth, add a pinch of salt, and bring to a boil. Cover the pot, reduce the heat to low, and let it simmer for 15 minutes. After cooking, let it rest for 5 minutes before fluffing with a fork.

In a separate bowl, combine diced cucumber and chopped tomatoes with a drizzle of olive oil, lemon juice, and a sprinkle of salt and cracked pepper. Toss gently to mix and let the salad sit for a few minutes to allow the flavors to meld together.

To create your Mediterranean Rice Bowl, start by dividing the fluffy rice pilaf among bowls. Top each bowl with a skewer of grilled chicken tawook, then a generous portion of the cucumber and tomato salad. Finish each bowl with a dollop of creamy hummus and a piece of warm naan or pita on the side.