For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.

Make rice pilaf: Cook the rice in the broth according to the directions on the package.

Heat the butter and olive oil in a saucepan over medium heat. Add the onion and saute until translucent, and then stir in the garlic, sauteing until fragrant (about 30 seconds). Add the tomato sauce, cinnamon, cloves, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Taste and adjust seasonings with salt, pepper, and sugar.

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

Garlic sauce: In a small bowl, mix Greek yogurt, olive oil, minced garlic, lemon juice, salt, and black pepper. Set aside.

Heat a grill or griddle pan over medium heat.

Thread the chicken onto the wooden skewers.

Grill the chicken 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 on both sides until golden brown. Then quarter or cut into wedges.

Serve kabobs over rice with pita, garlic sauce, greek house salad, and cucumber water.