In a large bowl, combine the chicken thighs with 2 tablespoons of olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Mix thoroughly until the chicken is well coated. Cover and marinate for at least 30 minutes.

While the chicken is marinating, cook the basmati rice according to package instructions. Bring water to boil, add rice, cover, reduce heat to simmer, and cook for 15-20 minutes or until fluffy.

In a small jar, mix 2 tablespoons of olive oil, the juice of half a lemon, onion powder, and a sprinkle of salt. Shake until well combined.

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add marinated chicken and cook for 5-6 minutes until golden brown.

Flip the chicken and cook for an additional 4-5 minutes until the internal temperature reaches 160°F (70°C). Remove and let rest for a few minutes.

In serving bowls, layer mixed salad greens, then fluffy basmati rice, top with sliced chicken.

Drizzle vinaigrette over the bowls and add avocado, pickled red onions, and feta if using. Serve with pita chips or bread.