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Prep the Ingredients: Dice the chicken (or leave the breasts whole for grilling), mince the garlic, and chop the cucumber, tomatoes, and herbs.
Marinate the Chicken: In a bowl, combine olive oil, garlic, tomato paste, honey, chili flakes, lemon juice, salt and pepper. Add the chicken and coat well. Marinate 20–30 minutes (or up to 2 hours in the fridge).
Grill the Chicken: If grilling whole chicken breasts, preheat the grill to medium-high heat. Grill the breasts 5–7 minutes per side, until cooked through (165°F). Let rest, then dice into bite-sized pieces. If grilling diced chicken, add marinated chicken to a grill basket and grill 10–12 minutes, stirring occasionally, or thread chicken onto skewers and grill 3–4 minutes per side.
Make the Cucumber Salad: In a bowl, combine cucumber, tomatoes (or bell pepper), lemon juice, olive oil, and salt. Toss and set aside.
Prepare the Hummus Base: Spread hummus into the bottom of your bowl. Drizzle with olive oil and sprinkle paprika or chili powder on top.
Assemble the Bowls: Add the grilled lemon-chili chicken over the hummus. Top with the fresh cucumber salad. Finish with chopped parsley.
Serve: Enjoy immediately as is, or pair with warm pita!