In a medium bowl, whisk together the olive oil, minced garlic, tomato paste, honey, chili flakes, lemon juice, salt, and black pepper until smooth. Add the chicken and toss until fully coated. Cover and marinate for at least 20 to 30 minutes at room temperature or up to 2 hours in the fridge. Do not exceed 4 hours as lemon juice will break down the texture.

While the chicken marinates, combine diced cucumber and cherry tomatoes or bell pepper in a small bowl. Add lemon juice, olive oil, and a pinch of salt. Toss and set aside at room temperature.

Spread hummus across the bottom of each serving bowl. Drizzle lightly with olive oil and dust with smoked paprika or chili powder. Set aside.

Preheat grill or grill pan to medium-high heat. For diced chicken in a grill basket, cook 10 to 12 minutes stirring occasionally until cooked through with char on the edges. For skewers, grill 3 to 4 minutes per side. For whole breasts, grill 5 to 7 minutes per side until internal temperature reaches 165 degrees F, then rest 3 to 5 minutes before dicing. Skillet alternative: cook diced chicken in a cast-iron pan over medium-high heat for 6 to 8 minutes, stirring occasionally.

Place grilled chicken over the hummus base in each bowl. Spoon cucumber salad on top. Scatter fresh chopped parsley over everything and serve immediately. Warm pita on the side is a great addition.