Begin by cutting the chicken breasts into 1-inch cubes and placing them in a large mixing bowl. In a separate bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, tomato paste, paprika, salt, oregano, and cracked pepper until smooth. Add the chicken to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 1 hour, or up to 24 hours for maximum flavor.

Preheat your grill to medium-high heat, about 375°F to 450°F. Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking. Place the skewers on the grill and cook for 5-7 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F. Remove the skewers from the grill and let them rest while you prepare the rice.

In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow or white onion and sauté for 5-7 minutes, or until they become translucent and fragrant. Stir in the Basmati rice, cooking for another 2-3 minutes until lightly toasted. Pour in the chicken broth and a pinch of salt, bringing the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and simmer for 15 minutes before letting it steam off for an additional 5-10 minutes.

In a large mixing bowl, combine the diced cucumber and tomatoes. Drizzle with olive oil and sprinkle with chopped mint or parsley, salt, and cracked pepper to taste. Toss all ingredients together until well mixed. Set aside as the flavors meld.

To assemble your Mediterranean rice bowl, start by layering a generous portion of the rice pilaf at the bottom of each bowl. Top with 2-3 grilled chicken tawook skewers per bowl, and add a handful of the fresh cucumber and tomato salad. For the final touch, include a scoop of creamy hummus and serve with warm naan or pita bread on the side. Your Mediterranean Rice Bowl with Grilled Chicken Tawook Skewers is now ready to be enjoyed!