In a large bowl, mix together olive oil, garlic, lemon juice, cumin, cinnamon, curry powder, salt, black pepper, cloves, and dried thyme. Mix in the chicken cubes and make sure the chicken is covered completely with the spice mixture. Let marinate for 20-30 minutes in the refrigerator.

To cook the chicken, heat 1 tbsp of olive oil in a large skillet over medium high heat. Spread chicken out in a single layer on the skillet and cook 5 minutes on each side, until the chicken is cooked through.

To make the rice, combine uncooked rice and water/chicken broth in a medium sized pot and bring to a boil. Once boiling, cover pot with a lid and bring down to a simmer. Allow to cook 15-20 minutes, until no water remains and the rice is tender. Fluff with a fork. Mix together rice with fresh parsley, garlic, lemon juice and cumin.

To make the cucumber tomato salad, combine diced cucumber, tomatoes, lemon juice, parsley, salt and garlic until combined.

To assemble the bowl, layer rice and chicken in a bowl. Top with hummus, cucumber tomato salad and sprinkle with feta.