In a large mixing bowl or a resealable bag, combine the boneless, skinless chicken thighs with olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Let the chicken marinate for a minimum of 30 minutes.

While the chicken is marinating, prepare the basmati rice according to package instructions.

To enhance your bowl, shake together olive oil, fresh lemon juice, onion powder, and a pinch of salt in a jar with a tight lid.

Heat a tablespoon of olive oil in a large skillet. Add the marinated chicken thighs and sear for 5-6 minutes until golden-brown.

Flip the chicken thighs and cook for another 4-5 minutes until internal temperature reaches 160°F (71°C).

Layer your bowls starting with mixed salad greens, followed by basmati rice and chopped chicken.

Drizzle the chilled vinaigrette over the bowls and add toppings like avocado, pickled red onions, crumbled feta, and hummus. Serve with pita chips.