Mediterranean Chicken rice bowls

For the Rice:
2 cups long grain rice
3.5 cups water
2 tablespoons butter
2 teaspoons salt
For the Chicken:4 (1 lb) boneless skinless chicken breast halves
3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 garlic clove, crushed in garlic press or finely chopped
1 teaspoon paprika
1⁄2 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
For the Hummus:
1 cup canned chickpeas, drained, liquid reserved
2 garlic cloves
½ teaspoons kosher salt
¼ cup tahini (sesame paste)
Juice of 1 lemon (3 tablespoons)
1 tablespoon water or liquid from the chickpeas
For the Greek Salad:
1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
2 medium tomatoes, cored, seeded, and large dice
1 medium English cucumber, large dice
1 cup kalamata olives, pitted and halved
½ medium red onion, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon), plus more as needed
1½ teaspoons finely chopped fresh oregano leaves or ½ teaspoon dried oregano
¼ teaspoon kosher salt, plus more as needed
¼ cup crumbled feta cheese

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