Begin by cutting the chicken breast into 1-inch cubes. In a mixing bowl, combine Greek yogurt, extra virgin olive oil, minced garlic, lemon juice, tomato paste, paprika, kosher salt, dried oregano, and pepper. Toss the chicken cubes in this marinade until well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for the best flavor infusion.

Preheat your grill to medium-high, around 400°F. Thread the marinated chicken onto skewers, leaving space between pieces for even cooking. Once the grill is hot, place the skewers on it and grill for about 5-7 minutes per side. The chicken should reach an internal temperature of 165°F and have a beautiful char on the outside, indicating it's perfectly cooked.

While the chicken is grilling, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add finely chopped onions, sautéing them until they become translucent, about 3-4 minutes. Stir in the basmati rice, cooking for another 2-3 minutes until the rice is slightly toasted, and then pour in chicken broth and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes.

In a large mixing bowl, combine diced cucumber, chopped tomatoes, a drizzle of olive oil, and freshly chopped mint or parsley. Season the mixture with salt and pepper to taste. Toss everything together until ingredients are well-mixed.

To assemble your Mediterranean Rice Bowls, start by dividing the fluffy rice pilaf among the bowls. Top each bowl with a generous serving of grilled chicken skewers and a hearty scoop of the fresh salad. For extra creaminess, add a dollop of hummus on top and serve with warm naan or pita bread on the side.