Pat chicken* dry with paper towels and season all over with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer chicken to cutting board. Wash out pan.

While chicken cooks, wash and dry produce.

Halve tomatoes. Trim and dice cucumber. Roughly chop parsley. Zest and quarter lemon.

Place tomatoes and cucumber in a medium bowl. Add half the feta, 1 TBSP parsley (2 TBSP for 4 servings), juice from half the lemon, and a drizzle of olive oil. Toss to combine.

Season with salt and pepper.

Place rice in a second medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings), place a damp paper towel over the bowl, and microwave until warmed through, 1½-2 minutes.

Stir in lemon zest, remaining parsley, a drizzle of olive oil, salt, and pepper.

Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add pitas and toast until golden brown and warmed through, 1-2 minutes per side. (For 4 servings, work in batches if necessary.)

Turn off heat; transfer pitas to a cutting board and season with salt and pepper. Cut each pita into four pieces.

Thinly slice chicken crosswise.

Place hummus in a serving bowl, creating a well in the center with the back of a spoon. Pour a drizzle of olive oil into the well; sprinkle with remaining feta and season with pepper. Serve hummus family style with pita wedges on the side for dipping.