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Combine cumin, ¼ teaspoon salt, and pepper in bowl. Cover chicken breasts with plastic wrap and pound to uniform thickness as needed. Pat dry with paper towels and sprinkle with cumin mixture.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook breasts, turning as needed, until golden brown and register 160 degrees, about 10 minutes. Transfer breasts to plate, tent with aluminum foil, and let rest while preparing pilaf.
Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and cook, without stirring, until spotty brown, about 2 minutes. Stir in water, scraping up any browned bits, and bring to boil. Stir in bulgur and remaining ⅛ teaspoon salt. Off heat, cover and let sit until grains are softened and liquid is fully absorbed, about 5 minutes.
Add tomatoes, feta, parsley, olives, lemon juice, and remaining 2 tablespoons oil to pilaf and gently fluff with fork to combine. Season with pepper to taste. Serve chicken with pilaf.