Preheat the oven to 425 degrees F.
Marinate your chicken in 1/4 cup greek dressing.
Place the chicken breast onto a parchment lined baking sheet and sprinkle each with a generous amount of salt and garlic powder.
Bake in the oven for 20 minutes.
Cook the rice according to package instructions.
Add chopped cucumber, tomato, red onion and mint to a bowl and toss with 1/4 cup of the greek dressing. Set aside.
Once the chicken is done baking, sear each chicken breast on a cast iron skillet for 2 minutes on each side.
Once the rice is cooked, remove from heat and add the juice of 1 lemon, 1.5 tsp salt, 1 tsp garlic powder and 1/4 tsp pepper.
Assemble each bowl with the rice, chicken, cucumber tomato salad, a scoop of hummus and avocado.
Optional: top with extra dill, mint and lemon