Pat the chicken thighs dry and create a marinade with minced garlic, olive oil, and spices. Coat the chicken and marinate for 30 minutes.

Heat a skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.

Prepare the cucumber salad by slicing cucumbers and mixing with chopped herbs, olive oil, and salt. Let it rest for 5-10 minutes.

Warm store-bought hummus in the microwave for 20 seconds or ensure homemade hummus is well-blended.

Assemble the bowls with a layer of hummus, sliced chicken, cucumber salad, and a sprinkle of reserved herbs and olive oil.