Chop the chicken breast into 1-inch cubes and place them in a mixing bowl. Combine Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, salt, and oregano to create a marinade. Coat the chicken and marinate for at least 1 hour.

Preheat your grill to medium-high. Thread the marinated chicken onto skewers. Grill for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Set aside to rest.

In a saucepan, heat olive oil over medium heat. Add chopped onions and sauté for 5-7 minutes. Stir in rinsed rice and cook for 2-3 minutes. Pour in chicken broth, season, boil, then reduce heat to low. Cover and simmer for 15 minutes.

In a bowl, combine chopped cucumber, diced tomatoes, olive oil, mint or parsley, and salt and pepper. Toss until vegetables are well coated.

To assemble, spoon rice into bowls, layer with chicken skewers, and cucumber-tomato salad. Add hummus on the side and serve with pita or naan.