Cut the chicken breasts into 1-inch cubes and marinate with Greek yogurt, olive oil, garlic, lemon juice, tomato paste, paprika, salt, and oregano for at least 1 hour.

Preheat grill to medium-high heat and thread marinated chicken onto skewers.

Grill skewers for 5-7 minutes per side until internal temperature reaches 165°F, turning occasionally.

Heat olive oil in a medium saucepan, sauté chopped onion for 5-7 minutes until translucent.

Add basmati rice and cook for 2-3 minutes, then pour in chicken broth and bring to a boil. Reduce to low, cover, and simmer for 15 minutes.

Dice cucumbers and tomatoes, combine in a bowl, drizzle with olive oil, add mint or parsley, and season with salt and pepper.

Place rice pilaf in bowls, top with grilled chicken skewers, add salad, and optionally a dollop of hummus. Serve with warm flatbread.