Chop the boneless, skinless chicken breast into 1-inch cubes. In a bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, salt, and oregano. Mix well and refrigerate for at least one hour or up to 24 hours.

Preheat the grill to medium-high heat (375°F). Thread the marinated chicken onto skewers. Grill for 5–7 minutes on each side until charred and cooked through (internal temp of 165°F).

In a medium saucepan, heat a tablespoon of olive oil over medium heat. Sauté finely chopped onions until soft, about 3–4 minutes. Stir in basmati rice for 2 minutes, then add broth and a pinch of salt. Bring to a boil; cover and reduce heat to low for 15 minutes.

Prepare a fresh salad with chopped cucumber, diced tomatoes, olive oil, and mint or parsley. Season with salt and pepper, toss gently to combine.

Spoon a generous portion of rice into each bowl. Top with grilled chicken skewers, salad, and a scoop of hummus. Serve warm with pita or naan.