In a large bowl or zip-top bag, combine boneless skinless chicken thighs with extra virgin olive oil, harissa paste, honey, fresh lemon juice, minced garlic, kosher salt, and black pepper. Ensure the chicken is well-coated with the marinade and allow it to marinate in the refrigerator for at least 30 minutes, though overnight yields even better flavor.

While the chicken marinates, cook basmati rice according to package instructions, typically about 15-20 minutes for fluffy texture. Slice the avocado, crumble the feta cheese, and prepare your mixed salad greens. For the marinated veggies, toss diced cucumbers and tomatoes with olive oil, lemon juice, salt, and pepper in a separate bowl to enhance their freshness.

In a jar, mix together the ingredients for your vinaigrette. This usually includes olive oil, lemon juice, and a pinch of salt and pepper. Seal the jar tightly, shake well until emulsified, and place it in the refrigerator to chill while you cook the chicken—this will enhance the flavor.

Heat a large skillet over medium-high heat and add a splash of olive oil. Once hot, carefully lay the marinated chicken thighs in the skillet. Sear for 5-6 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 160°F. Remove from the heat and let them rest before chopping into bite-sized pieces.

To build your Cava Honey Harissa Chicken Bowls, start by layering the cooked basmati rice and fresh salad greens at the bottom of your bowls. Top with the seared and chopped chicken, creamy avocado slices, crunchy pickled onions, the marinated cucumber and tomato mixture, and crumbled feta for a burst of flavor.

Finish off each bowl with a generous dollop of hummus for creaminess and drizzle with the prepared vinaigrette. Serve the bowls warm, alongside pita chips or bread, for a satisfying meal that brings the vibrant tastes of the Mediterranean to your table.