• Cut the chicken lenghtwise. Then cut into cubes, aboutt an inch in size
  1 lb chicken breast
• Prepare the marinade for the chicken. Combine the olive oil, 1 large purple onion, lemon juice, garlic cloves, oregano, smoked paprika, salt, and pepper in the bowl of a processor. Give it a few pulses. 
  4 tablespoons olive oil, divided , Juice of a lemon , 2 garlic cloves, 2 large purple onions, divided , 1 tablespoon fresh oregano , 1 teaspoon smoked paprika , Kosher salt and ground black pepper
• If using bamboo skewers, immerse them in warm water for 30 minutes before assembling.
• Remove chicken from the refrigerator and start assembling the kabobs on wooden or metal skewers. Set aside.
• Assemble the cubed Red and green bell pepper, and the remainder large purple onion on the skewer, set aside.
  1 large red pepper, seeded, cubed, 1 large green bell pepper, seeded, cubed, 2 large purple onions, divided
• Once the grill is heated, brush oil on the grates and place the skewered chicken on top leaving about 2 inches apart.
•  Cook the kabobs for 12-15 minutes, turning them every 3-4 minutes until the internal temperature of the chicken reaches 165ºF.
• Grill the skewered vegetables for 2 minutes on each side. Remove it from the grill and set aside.
•  Remove The grilled chicken from the grill and let rest for 8-10 minutes before serving.

For the dressing

• Place all the ingredients in the bowl of a food processor or blender. Blend until it’s smooth. Transfer into a serving cup or bowl. Set aside in the refrigerator while the meat cooks.
  1 cup plain Greek yogurt , 1½ tablespoons fresh lemon juice , 3 tablespoons fresh mint leaves, chopped, ¼ cup fresh cilantro leaf with sprigs, packed

Assemble

• Assemble the bowl. Place the cooked rice, grilled chicken and vegetables in a wide bowl. Drizzle with dressing and serve immediately.