In a jar, combine all the vinaigrette ingredients. Shake the vinaigrette to combine OR my preference is to use an immersion blender to really combine everything. Store in the refrigerator.

In a large bowl combine olive oil, harissa, honey, and salt. Place the chicken into the bowl coating the chicken in the mixture. Marinate the chicken for 30 minutes.

Heat a skillet (or griddle) to medium heat and cook the chicken for 5-6 minutes before flipping and cooking an additional 5-6 minutes or until the internal temperature is at least 165°F

Allow the chicken to rest for a few minutes before chopping into cubes.

Build your bowls by adding rice, greens, and chicken. Then finish bowls with your desired toppings. I like tomatoes, cucumber, pickled red onions, feta, tzatziki, and hummus. Then drizzle with the harissa vinaigrette.