Cut the chicken breast into 1-inch cubes. In a mixing bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, salt, and oregano. Coat chicken pieces and let marinate in the refrigerator for at least 1 hour or up to 24 hours.

Preheat the grill to medium-high heat (400–450°F). Thread the marinated chicken onto skewers, leaving space between pieces. Grill for 5–7 minutes per side until the internal temperature reaches 165°F.

In a large pot, heat olive oil over medium heat, sauté onions for 5–7 minutes. Stir in basmati rice and cook for 2–3 minutes. Add chicken broth and salt, boil, reduce heat, cover, and simmer for 15 minutes.

In a bowl, combine chopped cucumbers and diced tomatoes. Drizzle olive oil, add mint or parsley, and season with salt and pepper. Mix well.

Divide the rice pilaf among serving bowls. Lay the grilled chicken skewers atop the rice, spoon a serving of the salad beside it, and add a dollop of hummus. Serve with warm naan or pita.