Cava Bowls

1: For the grilled chicken marinade, mix all marinade ingredients in a bowl and add the chicken thighs; cover and marinate for 30 minutes to overnight.

2: Bake the marinated chicken at 350°F for 35 minutes then let cool.

3: For the hummus, combine garlic cloves, chickpeas, salt, lemon juice, and tahini in a food processor; mix while slowly adding olive oil until desired consistency is reached.

4: For the tomato and cucumber salad, mix cherry tomatoes, Persian cucumbers, lemon juice, salt and pepper, and olive oil in a bowl and let sit.

5: For the crazy feta, brush jalapenos with olive oil, salt, and pepper; air fry at 400°F for 10 minutes. Once cool, peel the jalapenos, remove tops and seeds, and blend with feta cheese, remaining olive oil, garlic, and salt and pepper in a food processor.

6: To assemble, place grilled chicken over a bed of rice and arugula, and top with cucumber salad, crazy feta, hummus, pickled onions, kalamata olives, and harissa vinaigrette.