Marinate chicken drumsticks with olive oil, minced garlic, paprika, oregano, lemon juice, salt, and pepper (30 minutes to overnight for best flavor).
Cook rice in water or broth with a pinch of salt (optional: add turmeric or butter for color and flavor). Fluff and set aside.
Grill the marinated chicken (grill pan, oven at 200°C, or outdoor grill) for 20-30 minutes, turning occasionally, until charred outside and internal temperature reaches 75°C.
Prepare fresh veggies: dice/slice cucumber, halve cherry tomatoes, slice red onion, cube bell pepper.
Toss the chopped vegetables lightly with olive oil, lemon juice, salt, pepper, and chopped fresh herbs.
Assemble the bowl: Place a bed of warm rice, top with grilled chicken drumstick(s), scatter the fresh veggie salad over everything, and garnish with extra herbs or a lemon wedge.
