Make the rice pilaf: Heat the butter and olive oil over medium heat in a saucepan. Add the onion and sauté until translucent, then stir in the garlic and cook until fragrant (about 30 seconds). Add the rice and broth, then cook according to the package directions. Once tender, season with salt and pepper.

Prep the chicken: In a bowl, mix the olive oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and black pepper, and toss until fully combined.

Make the garlic sauce: In a food processor, blend the olive oil, garlic, lemon juice, salt, and black pepper until very smooth. Set aside.

Grill the chicken: Heat a grill or griddle pan over medium heat. Thread the chicken onto wooden skewers, alternating with onion, zucchini, and bell pepper. Grill on all sides, basting with any remaining marinade throughout cooking. Cook to an internal temperature of 160°F (71°C) using a thermometer.

Grill the pita: Grill the pita on both sides until golden brown. Cut into quarters or wedges.

Prepare the village salad: In a large bowl, combine the cucumber, tomato, red onion, and Kalamata olives. Drizzle with extra-virgin olive oil and lemon juice. Season with garlic powder, oregano, salt, and black pepper to taste. Toss gently to combine. Sprinkle crumbled feta cheese over the top.

Make the cider: In a small saucepan, combine the apple cider, whole cloves, cinnamon stick, orange slices, brown sugar (if using), ground nutmeg, and allspice. Heat over medium heat until it begins to simmer. Reduce heat to low and let simmer for 10–15 minutes. Remove from heat and strain out the cloves and cinnamon stick. Serve hot in mugs.

Serve: Serve the kabobs over rice with pita, garlic sauce, village salad, and hot apple cider.