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To a small mixing bowl, add dressing ingredients and whisk to combine well. Save ½ of the dressing (about ¼ cup) in an airtight container to use later as a dressing.
Add remainder of dressing to a large resealable plastic bag with chicken thighs. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.
Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet. Pat chicken thighs with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.
Remove chicken to a plate to rest while you prepare the other ingredients.
Chop cucumber, onion, tomatoes, and olives and set aside.
Microwave rice bowls according to package directions and divide evenly among 4 bowls.
To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives. Add a dollop of hummus to the bowls and add 2-3 chicken thighs per bowl.
Serve with whole grain pita or flatbread if desired.