In a mixing bowl, combine harissa paste, honey, lime juice, olive oil, and salt to create a flavorful marinade. Reserve half of the mixture for dressing later. Add chicken tenders to the bowl and ensure they are fully coated. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.

Preheat your oven to 375°F (190°C). Once heated, place the marinated chicken on a baking sheet and scatter fresh corn around it. Bake for 25 minutes, checking for an internal temperature of 165°F (74°C) to ensure doneness. For added color, broil the corn for the last 2-3 minutes to achieve a beautiful golden hue.

While the chicken is baking, bring a pot of water to a boil. Add the basmati rice, olive oil, turmeric, and salt, then stir. Lower the heat to a simmer and cover the pot, cooking for 10-15 minutes until the rice is tender and the water has been absorbed. Once done, fluff the rice with a fork and stir in some lemon juice for a fresh finish.

After the chicken has baked, let it cool for a few minutes. Using two forks, shred the chicken into bite-sized pieces, ensuring each strand is infused with the rich flavors of the marinade. Set the shredded chicken aside while you prepare the vegetables.

Assemble your fresh toppings by cutting the corn off the cob, slicing the Persian cucumbers, and halving the avocados. Place the prepared veggies in a separate bowl, ready to be used as colorful garnishes for your Harissa Honey Chicken Bowls.

Begin layering your bowls: start with a generous scoop of the turmeric-infused rice, followed by a handful of mixed salad greens. Top with shredded chicken, corn, cucumbers, and sliced avocados. Drizzle with the reserved marinade, adding dollops of hummus and tzatziki for extra creaminess. Finish with pickled onions and crumbled feta for a delectable touch.