In a large bowl or zip-top bag, combine boneless skinless chicken thighs with extra virgin olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Ensure the chicken is evenly coated, then seal the bag or cover the bowl. Allow the chicken to marinate in the refrigerator for at least 30 minutes, but preferably overnight for enhanced flavor.

While the chicken marinates, cook basmati rice according to package instructions until fluffy. Rinse and dry mixed salad greens, then slice the avocado, crumble feta cheese, and chop any vegetables you desire, such as cucumbers and tomatoes.

In a small jar or bowl, combine the ingredients for the vinaigrette, typically including olive oil, lemon juice, salt, and pepper. Seal the jar and shake vigorously or whisk until well blended.

Heat a skillet over medium-high heat and add a splash of olive oil. Once hot, place the marinated chicken thighs smooth-side down in the skillet. Sear them for about 5–6 minutes until a golden-brown crust forms. Flip the chicken and cook for another 4–5 minutes until the internal temperature reaches 160°F.

Begin layering your Cava Honey Harissa Chicken Bowls by placing a generous scoop of fluffy basmati rice at the bottom. Add a handful of mixed salad greens, then slice the cooked chicken thighs and arrange them over the greens.

Top the bowl with sliced avocado, pickled red onions, cucumbers, crumbled feta cheese, and a dollop of hummus for added creaminess.

Finish your Cava Honey Harissa Chicken Bowls by drizzling the prepared vinaigrette generously over the top of the assembled ingredients.