In a medium bowl, combine boneless skinless chicken thighs with extra virgin olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes or preferably overnight.

Cook basmati rice according to package instructions, usually about 15-20 minutes. Slice avocado and set aside. Prepare mixed salad greens, pickled onions, and marinated cucumbers.

In a small jar, combine olive oil, harissa, lemon juice, onion powder, garlic, and a pinch of salt. Shake until emulsified and chill until assembly.

Heat a skillet over medium-high heat and add olive oil. Sear marinated chicken thighs for 5-6 minutes until golden, flip and cook until internal temperature reaches 160°F, another 5-6 minutes. Let rest before chopping.

Layer fluffy rice as the base, add mixed greens, sliced chicken, avocado, pickled onions, and marinated cucumbers. Sprinkle feta and add hummus if desired. Drizzle with vinaigrette.