On a cutting board, chop chicken thighs into ½-inch pieces; heat 1 tbsp oil in skillet over med-high + sauté chicken with salt/pep 5-7 min until fully cooked + no pinkness remains; set aside

Wash, then slice one zucchini into ¼-inch rounds + thinly slice onion; heat 1 tbsp oil in skillet over med-high, add veggies, salt/pep + sauté 3-4 min until tender; set aside

Heat skillet over med-high + add rice with 1 tbsp water; stir occasionally for 2 min until warm

Divide rice to plates top with chicken, veggies + 1-2 tbsp hummus to each