Using a meat tenderizer, beat the chicken breasts until a uniform thickness, approximately ½ inch. Set aside.

In a shallow marinating dish or in an airtight plastic bag, mix together the garlic, oregano, thyme, paprika, Dijon mustard, salt, pepper, olive oil and lemon juice and zest with 2 tablespoons of water.

Add the chicken and massage into the meat. Cover and chill for 1-12 hours.

When ready to make the bowls, remove the chicken from the refrigerator and the marinade. Discard excess marinade.

Heat the vegetable oil in a large skillet or grill pan. Cook on both sides until it reaches the internal temperature of chicken is 165°F, approximately 4-5 minutes on each side.

Remove and allow to rest while you assemble the bowls. When ready to use, cut into thin slices.

Place 1 ½ cups hummus on a plate or in a shallow bowl. Top with cooked chicken slices.

Evenly divide the feta, radish, dill, cucumber, red onion and pine nuts between the bowls. Drizzle with the olive oil and serve.