Add a ¼ cup of harissa paste, ½ cup of honey, ½ cup of lime juice, ¾ cup of olive oil, and a teaspoon of salt to a large container and whisk together. Set aside half of the mixture for the dressing, then place the chicken tenders in the container with the rest of the marinade and toss to fully coat. Place the lid on the container and let the chicken marinate in the fridge for at least 30 minutes, up to overnight.

While the chicken marinates, prep the pickled onions.

Preheat the oven to 375°F. Place the marinaded chicken tenders on a sheet pan and bake for 25 minutes.

Place the corn on a baking sheet and bake with the chicken, at 375°F for 25 minutes. If you want some color on your corn, you can broil AFTER the chicken comes out of the oven, rotating every 2 minutes for 5-6 minutes total.

Add 2 cups of basmati rice, 2 cups of water, 1 tablespoon of olive oil, the turmeric, and ½ teaspoon of salt to a pot over medium heat. Bring to a boil, then lower the heat to a simmer and cover the pot for 10-15 minutes. Once the rice is done, stir in the lemon juice.

Once the chicken has cooled enough to handle, use two forks to shred it.

Use a sharp knife to cut the corn off of the cob.

Halve the avocados and slice the mini cucumbers into half moons.

Assemble 5 lunch containers by layering the rice, mixed salad greens, chicken, corn, and cucumbers. Add a scoop each of tzatziki and hummus, and top with an avocado half, picked red onions, crumbled feta, and drizzle with the dressing.