Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will yield around 2-3 cups of cooked rice depending on the type of rice you use.

FOR THE DRESSING

In a jar or a bowl, add all of the ingredients and shake/whisk until the oil has emulsified.

Place your chicken thighs into a large ziplock bag and pour half of the dressing over the top. Shake to mix and remove as much air from the bag as possible. Marinate for at least 20 minutes.

Heat a grill pan or a skillet over medium high heat. Cook the chicken for 3-4 minutes each side. Cook it in batches if necessary.

Cut the chicken into bite sized pieces and return to the hot pan to develop color on all sides, about 2-3 minutes.

While the chicken is cooking, wash all of your vegetables.

Cut the cucumber in half longways and remove the seeds. Cut into a small dice.

Cut the bell peppers into small diced pieces.

Cut the red onion and tomato into a small dice.

Cut the zucchini and mushrooms into a large dice.

In a large skillet, add some olive oil over medium high heat. Add the zucchini and onion and cook for 3-4 minutes or until they start to develop some color and salt. Cook until the zucchini and onion have developed color and place into a large bowl.

Mix together the cucumber, ½ of the tomatoes, and red onion and place into a strainer and add salt. This will pull some of the excess water out.

Drain the water and pour the vegetables into a bowl. Pour ½ of the remaining dressing from your jar over the top and mix.

Measure out 3 cups of cooked rice and add to the large bowl with the zucchini and onion.

Add in the chicken, remaining tomatoes, drained olives, and the remaining dressing to the bowl. Mix and season with salt and pepper to taste.

In smaller separate containers, add 2 tbsp of hummus and some of the vegetables that have been marinating in the dressing. You may have extra.