In a large bowl or zip-top bag, combine the chicken thighs with extra virgin olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Mix well to ensure each piece is evenly coated. Marinate for a minimum of 30 minutes at room temperature or store in the fridge overnight for enhanced flavor.

While the chicken marinates, cook basmati rice according to package instructions, typically about 15-20 minutes, until fluffy. As the rice cooks, slice the avocado and crumble the feta cheese. Also, rinse and prep the mixed salad greens alongside the marinated cucumbers and tomatoes.

In a small jar, mix together one tablespoon of harissa, lemon juice, onion powder, minced garlic, and a pinch of salt to create a zesty vinaigrette. Secure the lid, and shake vigorously until combined.

Heat a drizzle of olive oil in a skillet over medium-high heat until shimmering. Add the marinated chicken thighs and sear them for about 5-6 minutes per side, or until the internal temperature reaches 160°F. Once cooked, remove the chicken from the heat and let it rest before chopping it into bite-sized pieces.

Start by layering a generous scoop of fluffy basmati rice at the bottom of each bowl. Place a handful of mixed salad greens atop the rice, followed by the chopped Cava Honey Harissa Chicken, sliced avocado, pickled red onions, marinated cucumbers, tomatoes, and crumbled feta. Drizzle the zesty vinaigrette over the top and serve with crunchy pita chips or pita bread on the side.