Begin by cutting the boneless chicken breasts into bite-sized cubes. In a mixing bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, salt, oregano, and pepper. Add chicken pieces and coat thoroughly. Cover and marinate for at least 1 hour.

Preheat your grill to medium-high heat, around 400°F. Thread the marinated chicken onto skewers, using 4-5 pieces per skewer. Grill for 5-7 minutes on each side, cooking until internal temperature reaches 165°F.

In a medium pot, heat olive oil over medium heat. Add finely chopped onions and sauté for about 5-7 minutes. Stir in basmati rice and toast for 2-3 minutes. Pour in chicken broth and bring to a boil.

Once boiling, reduce heat to low, cover, and let simmer for 15 minutes until liquid is absorbed. Keep covered for an additional 5-10 minutes before fluffing rice with a fork.

While the rice rests, chop cucumber and tomatoes. Combine in a large bowl with olive oil, herbs, salt, and pepper. Toss gently to mix.

To assemble, divide rice among bowls, top with chicken skewers and fresh salad. Add a dollop of hummus and serve with naan or pita.