Prepare all ingredients as listed above.

Rinse the brown rice under cold water. Cook according to package directions until tender. Season with salt and black pepper, fluff with a fork, and keep covered to stay warm.

Place the chicken thighs in a mixing bowl. Add smoked paprika, cumin, oregano, garlic, honey, olive oil, and salt. Massage until evenly coated.

Arrange the chicken in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 14 minutes, turning halfway through, until the internal temperature reaches 165°F (71°C) and the chicken is lightly caramelized. Rest briefly, then slice.

Add cilantro, jalapeño, garlic, Greek yogurt, lime juice, olive oil, and salt to a blender. Blend for 20–30 seconds until smooth and creamy. Adjust seasoning if needed.

Combine the arugula, tomato wedges, and cucumber slices in a bowl. Drizzle with olive oil and lime juice, season with salt and black pepper, and toss gently.

Add lemon slices to the sparkling water and serve over ice if desired.

Spoon brown rice onto plates, top with sliced chicken, drizzle with green sauce, and add pickled onions.

Serve with the salad and lemon sparkling water.