Toss the chicken thighs with olive oil, za'atar, cumin, paprika, garlic and a squeeze of lemon; marinate 10 minutes if time allows.

Pan-sear or bake the chicken at 200°C until cooked through and lightly charred, about 20-25 minutes.

Cook the rice according to package directions.

Toss the cucumber, tomato and parsley with a little olive oil and lemon juice for a quick salad.

Serve the sliced chicken over rice with the hummus and cucumber-tomato salad alongside.