Cut the chicken breasts into 1-inch cubes and set aside. In a mixing bowl, combine full-fat Greek yogurt, extra virgin olive oil, minced garlic, lemon juice, tomato paste, paprika, kosher salt, and dried oregano. Coat the chicken pieces thoroughly in the marinade, ensuring every piece is well covered. Allow the chicken to marinate in the refrigerator for at least 1 hour, or for deeper flavor, up to 24 hours.

While the chicken marinates, preheat your grill to medium-high heat, around 375°F to 400°F. Ensure a perfect sear on the chicken skewers.

Thread the marinated chicken pieces onto the skewers, leaving space between each piece for even cooking. Carefully place the chicken skewers on the grill and cook for about 5-7 minutes on each side until the internal temperature reaches 165°F.

In a Dutch oven, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes. Stir in the basmati rice, toast for 2-3 minutes, and then pour in chicken broth. Bring to a gentle boil, reduce heat to low, cover tightly, and cook for 15 minutes. Let rest for an additional 5-10 minutes before fluffing.

In a separate bowl, combine diced cucumber, chopped tomatoes, a drizzle of olive oil, chopped fresh herbs, salt, and pepper. Mix well to create a refreshing salad.

To serve, distribute the fluffy rice pilaf across serving bowls. Top with grilled chicken skewers and add salad. Include a dollop of hummus and serve with warm naan or pita bread.