Cook the rice using your desired method: rice cooker, stovetop, etc.

While the rice steams, make the chicken & prep any remaining components: Chop the cucumber, tomato, and kale. Slice the avocado and crumble the feta so it’s ready for plating.

• This can all be done in advance to save time.

Season the chicken thighs with salt, cumin, garlic powder, ground clove, msg, plus a drizzle of agave.

Mix to ensure even coverage. Lightly spritz with oil, and arrange onto to an oiled rimmed sheet tray.

Turn on the broiler setting on the oven to high.

Slide the chicken underneath the broiler and cook for about 15 minutes or until 170°F/76°C internal.

Flip the chicken once halfway through cooking, keeping an eye on everything. Some charring is fine, but the chicken can burn easily because of the agave. Rotate or lower the rack if needed.

• Alternatively, grill the chicken outside, but the broiler is an easy indoor method of getting similar charred flavors.
• When done, allow to rest while you make the dressing.

In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic powder, za’atar, and black pepper until emulsified.

The vinaigrette should taste sharp and bright—adjust with extra lemon or vinegar for acidity, or more olive oil if you want it softer and rounder.

Spoon a layer of warm rice into your serving bowl. Add a handful of arugula, then scatter over the chopped cucumber, tomato, and pickled onion.

Chop up the grilled chicken and arrange it over the top. Add a few dollops of hummus, then drizzle generously with the herb vinaigrette.

Finish with crumbled feta and any extra toppings you like.