Rinse the rice under cold water. Then cook according to the instructions on the package. Once tender, season with salt and pepper.

Prep all ingredients per instructions above. Preheat the grill to medium-high heat.

Make Cucumber Water: In a pitcher, combine the sliced cucumber and water. Let the cucumber infuse the water for at least 10 minutes before serving.

Marinate the Chicken: In a bowl, combine harissa paste, honey, olive oil, soy sauce, lime juice, salt, and pepper. Place the chicken breasts in the marinade and toss to coat evenly. Let marinate for at least 15 minutes.

Grill the Chicken and Asparagus: Place the marinated chicken breasts on the preheated grill. Cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes before slicing.

(Roasting option): If you prefer to roast the chicken instead of grilling, preheat the oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until the chicken reaches 165°F (74°C).

Meanwhile, toss the asparagus spears with olive oil, salt, and pepper. Place them on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill.

Serve the chicken with rice, grilled asparagus, and cucumber water.