Start with the harissa honey chicken by seasoning the chicken with salt and pepper. Make a marinade with harissa, garlic, lemon juice, and honey. Coat the chicken and refrigerate it for an hour or overnight. Roast in a 400°F oven until cooked through. Let it rest, then slice.

Make the pickled onions by slicing a red onion and pouring over a hot mixture of water, vinegar, sugar, and salt. Let it cool and store in the fridge.

For hummus, blend chickpeas, garlic, cumin, cayenne, lemon juice, and tahini in a food processor. Add cold water gradually until smooth.

To make crazy feta, roast jalapeños, onion, and garlic. Blend them with feta, olive oil, lemon juice, and zest until creamy.

Prepare tzatziki by shredding cucumber and draining it. Mix with Greek yogurt, garlic, lemon juice, dill, salt, and pepper.

Shake together the vinaigrette ingredients in a jar and refrigerate until needed.

Cook the rice by bringing water, olive oil, and salt to a boil. Add rinsed rice, cover, and simmer until tender.

Make pita chips by brushing pita with oil, cutting into triangles, seasoning, and baking until crisp.

To assemble, layer rice or greens, add chicken, dollops of hummus, crazy feta, tzatziki, pickled onions, and your favorite toppings. Drizzle with vinaigrette and serve with pita chips.