Special equipment: 6 metal skewers
Rinse the chicken in cold water. Rub with kosher salt and rinse again. This ensures clean chicken flavor. Cut the chicken into 2-inch chunks and place in a bowl or large, sealable baggie.
Add the remaining ingredients to the chicken and stir well. Cover the bowl or seal baggie and refrigerate at least 1 hour or up to overnight.
Preheat a cast iron grill pan or gas or charcoal grill until hot. Thread the chicken onto 6 metal skewers if desired. Cook 8 to 10 minutes total, turning to brown all sides.
Mound cooked rice in center of the plates. Add lemon wedges, fresh parsley and hummus if desired. Slide the chicken off the skewers on top of the rice. Serve warm.