Begin by cubing the boneless, skinless chicken breasts and placing them in a bowl. In a separate bowl, mix together Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, salt, oregano, and cracked pepper until well combined. Coat the chicken in the marinade, cover it, and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor infusion.

Preheat your grill to medium-high, reaching around 400°F. While the grill heats, thread the marinated chicken onto skewers, ensuring pieces are evenly spaced. Once ready, place the skewers on the grill, cooking for 5-7 minutes per side. You're looking for a beautiful golden-brown color and an internal temperature of 165°F to signify that the chicken is fully cooked.

In a medium pot, heat a drizzle of olive oil over medium heat. Add chopped onions and sauté until they're translucent, about 3-4 minutes. Stir in the basmati rice, toasting it lightly for 1-2 minutes, then pour in chicken broth. Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes, or until all liquid is absorbed. Once done, let it sit for 5 minutes before fluffing with a fork.

In a medium bowl, combine diced cucumber and tomatoes, then drizzle with olive oil. Toss in chopped mint or parsley, and season with salt and pepper to taste.

To assemble each Mediterranean Rice Bowl, start by placing a generous scoop of fluffy rice at the bottom. Top it with a grilled chicken skewer, followed by a portion of the fresh salad. Finally, add a dollop of creamy hummus on the side, and serve with warm naan or pita bread.