Lemon Chili Grilled Chicken

• 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts
• 3 tbsp olive oil
• Zest of 1 large lemon
• Juice of 2 lemons (about 6 tbsp)
• 3 cloves garlic, finely minced
• 1 ½ tsp chili powder
• 1 tsp smoked paprika
• ½–1 tsp crushed red pepper flakes (adjust to spice preference)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 ¼ tsp fine sea salt
• ½ tsp freshly ground black pepper

Grain Base

• 1 ½ cups uncooked jasmine rice, basmati rice, or quinoa
• 3 cups water or low-sodium chicken broth
• ½ tsp fine sea salt
• 1 tbsp olive oil or butter (optional, for richness)

Fresh Cucumber Salad

• 1 large English cucumber (or 3 small Persian cucumbers), diced
• 1 cup cherry or grape tomatoes, halved
• ¼ small red onion, very thinly sliced
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh mint leaves, finely chopped (optional but recommended)
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• ½ tsp dried oregano or 1 tsp fresh oregano, finely chopped
• ½ tsp fine sea salt, or to taste
• ¼ tsp freshly ground black pepper

Hummus and Toppings

• 1 ½ cups hummus (store-bought or homemade)
• 1 small lemon, cut into wedges (for serving)
• ¼ cup crumbled feta cheese (optional)
• ¼ cup pitted Kalamata olives, halved (optional)
• 1 small avocado, sliced (optional)
• 2 tbsp toasted pine nuts or slivered almonds (optional crunch)
• Fresh parsley or cilantro leaves, extra, for garnish

Optional Simple Homemade Hummus

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• ¼ cup tahini
• 2–3 tbsp fresh lemon juice
• 1 small garlic clove
• 2–3 tbsp cold water
• 2 tbsp extra-virgin olive oil
• ½ tsp fine sea salt
• ¼ tsp ground cumin (optional)