In a bowl or zip-top bag, combine chicken thighs with olive oil, harissa, honey, lemon juice, garlic, salt, and pepper. Allow it to marinate for at least 30 minutes or overnight in the refrigerator.

While the chicken marinates, cook the basmati rice according to package directions. Slice the avocado, crumble the feta, and prep your greens and veggies.

In a jar, combine the vinaigrette ingredients of harissa paste, lemon juice, onion powder, minced garlic, and kosher salt. Shake or whisk until well blended and chill in the fridge.

Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 5–6 minutes, then flip and cook for an additional 4–5 minutes until the internal temperature reaches 160°F. Let rest for a few minutes before chopping.

Layer your bowls with a generous scoop of cooked basmati rice and a bed of mixed salad greens. Top with chopped chicken, avocado slices, pickled onions, cucumbers, crumbled feta, and a dollop of hummus. Drizzle the harissa vinaigrette over the top and serve with pita.