¼ cup harissa paste

½ cup honey

½ cup lime juice

¾ cup olive oil

1 teaspoon salt

3 pounds chicken tenders

2 cups basmati rice, dry

½ teaspoon turmeric

1 tablespoon lemon juice

½ teaspoon salt

3 ears of corn

3 Persian cucumbers

2 avocados

½ cup pickled onions (store-bought or homemade)

¾ cup crumbled feta

10 ounces mixed salad greens

1 cup hummus (store-bought or homemade)

1 cup tzatziki (store-bought or homemade)

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Prepare the Marinade and Chicken: In a large container, whisk together harissa paste, honey, lime juice, olive oil, and salt. Set aside half for the dressing. Coat chicken tenders with the remaining marinade, cover, and refrigerate for at least 30 minutes, or up to overnight.
Cook the Chicken and Corn: Preheat oven to 375°F. Place marinated chicken on a sheet pan and corn on a separate baking sheet. Bake for 25 minutes. If desired, broil the corn for 5-6 minutes after removing the chicken.
Prepare the Rice: In a medium pot, combine basmati rice, water, olive oil, turmeric, and salt. Bring to a boil, reduce heat to simmer, and cook covered for 10-15 minutes. Stir in lemon juice after cooking.
Shred the Chicken and Prepare the Veggies: Let the chicken cool, then shred using two forks. Cut corn off the cob, slice avocados, and cucumber into half moons.
Assemble the Bowls: Layer rice, mixed greens, chicken, corn, cucumbers, tzatziki, hummus, half avocado, pickled onions, and feta in each bowl. Drizzle with reserved dressing.

For a dairy-free version, omit the feta and tzatziki.
You can grill the chicken for an added smoky flavor.
Make sure to store fresh veggies separately from the other ingredients to keep them fresh when reheating.