Combine chicken thighs with olive oil, harissa paste, honey, lemon juice, minced garlic, salt, and pepper. Let rest for at least 30 minutes in the fridge.

Cook basmati rice according to package instructions, set aside. Prepare toppings: slice avocado, crumble feta, and mix cucumbers and tomatoes with olive oil, lemon juice, salt, and pepper.

In a jar, combine olive oil, harissa, lemon juice, onion powder, and minced garlic. Shake well and chill in the refrigerator.

Heat skillet over medium-high heat, add olive oil, sear chicken thighs for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes until internal temperature is 160°F.

Layer basmati rice, mixed greens, chopped chicken, avocado, pickled red onions, cucumber-tomato mix, crumbled feta, and hummus. Drizzle with vinaigrette and serve with pita.