Make the dip according to its specific recipe. Use only half the batch for the chicken bowls, reserving the rest for snacking.

Heat olive oil in a large skillet over medium-high heat. Add finely diced onions and cook for 3 to 5 minutes until softened and translucent.

Push the cooked onions to the edges of the pan. Add the ground chicken to the center and break it apart with a wooden spoon or meat masher, mixing the onions in. Season the chicken with kosher salt, garlic powder, cumin, dried oregano, paprika, turmeric, dried thyme, and freshly ground black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.

Spoon a generous amount of the spicy roasted red pepper feta sauce on one side of a shallow bowl. Add ½ cup of cooked rice on the other side. Top part of the feta sauce with ¼ cup roasted chickpeas, then add a scoop of the spiced ground chicken on the rice. Layer sliced Persian cucumbers and pickled red onions over the bowl.

Drizzle extra virgin olive oil over the bowl. Sprinkle crumbled feta, fresh mint leaves, and chopped parsley on top. Serve with warm torn pita bread for scooping and enjoy immediately.