Begin by cutting the chicken breast into 1-inch cubes and placing them in a large mixing bowl. In a separate bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, salt, and pepper until well combined. Pour the marinade over the chicken, ensuring each piece is generously coated. Cover and refrigerate for a minimum of 1 hour.

Preheat your grill to medium-high heat, about 400°F. Thread the marinated chicken cubes onto wooden skewers, leaving a little space between each piece for even cooking. Grill for 5-7 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and sauté for 5-7 minutes until translucent. Stir in the basmati rice and cook for another 2-3 minutes. Pour in the chicken broth, season with salt, bring to a boil, then simmer covered for 15 minutes.

In a medium bowl, combine diced cucumber, chopped tomatoes, olive oil, and freshly chopped mint or parsley. Lightly season with salt and pepper, tossing gently to mix.

To assemble, divide the fluffy rice pilaf between bowls. Top with grilled chicken skewers, fresh salad, and a dollop of hummus. Serve with warm naan or pita bread.