Start by cutting the chicken breast into 1-inch cubes. In a medium bowl, combine full-fat Greek yogurt, extra virgin olive oil, minced garlic, fresh lemon juice, tomato paste, paprika, kosher salt, and dried oregano.

Mix well before adding the chicken cubes, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Preheat your grill to medium-high heat. Skewer the marinated chicken pieces onto soaked wooden skewers and grill for 5-7 minutes per side until cooked through.

In a large saucepan, heat a tablespoon of olive oil and sauté onions until translucent. Stir in the basmati rice, toast briefly, then add chicken broth. Simmer for 15 minutes, then let sit covered.

Prepare your salad by chopping cucumber and tomatoes, mixing with olive oil and seasoning. Set aside to allow flavors to meld.

Assemble bowls with rice, grilled chicken skewers, cucumber-tomato salad, and a dollop of hummus. Serve with naan or pita bread.