Cava Harissa Chicken Bowls

Harissa chicken marinade
1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons harissa paste
2 tablespoons Greek yogurt
1 tablespoon honey
½ lemon, juiced
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
1-½ pounds chicken thighs, boneless and skinless

Harissa vinaigrette

1/3 cup extra virgin olive oil
1 tablespoon harissa paste
½ shallot, minced
½ lemon, juiced
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper, to taste

Power bowl ingredients
1 cup Kaizen rice, prepared
1-2 cups power greens or greens of choice
2 Persian cucumbers, diced
1 small avocado, sliced
Pickled red onions
2-3 tablespoons crumbled feta

1. Marinate the chicken: In a large bowl, combine the ingredients for the chicken marinade: olive oil, garlic, harissa paste, Greek yogurt, honey, lemon juice, salt and pepper. Whisk well, then add the chicken thighs and toss to coat them. Let the chicken marinate for at least 30 minutes, preferably 1-2 hours. 
2. Make the vinaigrette: Combine the vinaigrette ingredients in a small dish or mason jar. Whisk well, taste, and adjust as needed. 
3. Grill the chicken: Preheat your grill to 425°F. Add the marinated chicken to the grill and cook each side for about 5-7 minutes, then flip and grill for another 5-7 minutes. Repeat one more time, if needed, and continue cooking until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes. Slice into strips.
4. Assemble: Create your power bowls. Add the Kaizen rice and power greens to the base of each bowl, then top with the cucumber and sliced chicken. Arrange the avocado slices and pickled red onions on top and finish off with crumbled feta and the vinaigrette.