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In a medium pot over medium heat, combine rice, a large pinch of salt, and 2 cups water. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and keep covered, 10 minutes, then fluff rice with a fork.
Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 5 to 7 minutes per side. Transfer chicken to a cutting board and let rest 10 minutes, then slice into thin strips.
In a large bowl, combine cucumbers, bell peppers, onion, tomatoes, and feta. Add red pepper, juice from 1 lemon, and remaining 2 teaspoons oil; season with salt. Toss to combine.
In a small bowl, stir yogurt, dill, and juice from remaining 1 lemon.
Divide rice among bowls. Top with chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.