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Marinate the chicken. Whisk the olive oil, garlic, smoked paprika, dried oregano, cumin, salt, cayenne, black pepper, lemon juice and lemon zest together in a large mixing bowl. Add the chicken thighs and toss until they’re fully coated. Cover and marinate for 1 hour – overnight.
Cook the chicken. Grilling Method: Preheat the grill to medium-high heat and brush the grates with olive oil. Cook the chicken for 5-6 minutes per side or until it reaches an internal temperature of 165 degrees. (Alternatively, you can use a grill pan on the stove.)Baking method: Preheat the oven to 400 degrees and spray a baking dish with cooking spray. Place the chicken thighs in the dish and bake for 20-22 minutes or until they reach an internal temperature of 165 degrees.Transfer the chicken to a tray once done. Let it rest for 3 minutes then cut into pieces.
Assemble & serve. Add your desired amount of rice to the bottom of a bowl. Top it with the diced chicken, a big spoonful of hummus, cucumber, tomatoes, pickled red onion and a sprinkle of feta cheese. Serve with warm pita bread on the side.