Marinate the Chicken:
In a bowl or zip-top bag, combine chicken thighs with olive oil, harissa, honey, lemon juice, garlic, salt, and pepper. Marinate for at least 30 minutes or overnight in the refrigerator.

Prepare Toppings:
While the chicken marinates, cook basmati rice according to package directions. Slice avocado, crumble feta, and prep your greens and veggies.

Make Vinaigrette:
In a jar, combine vinaigrette ingredients. Shake or whisk until well blended. Chill in the fridge.

Cook the Chicken:
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken thighs (smooth side down) for 5–6 minutes, then flip and cook for 4–5 minutes more until internal temperature reaches 160°F. Let rest before chopping.

Assemble the Bowls:
Layer bowls with rice and salad greens. Top with chopped chicken, avocado, pickled onions, cucumbers, feta, and hummus. Drizzle with harissa vinaigrette and serve with pita.