Combine 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp lemon juice, and 1 tbsp honey in a small bowl. Stir until the honey dissolves and everything comes together as a smooth paste.

Rub the marinade all over 4 chicken leg quarters or drumsticks, getting into all the nooks and crevices. Let the chicken sit for at least 15 minutes (or as long as you have time).

In a medium saucepan over medium heat, sauté 1 diced green bell pepper, 1 diced red bell pepper, and 1 sliced onion until softened, about 3 minutes. Stir in 2 tbsp tomato paste, then add 2 cups basmati rice and stir for about 2 minutes. Pour in 3 cups chicken broth and sprinkle with 1 tsp paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until liquid is absorbed and rice is tender. Season with salt to taste.

Preheat grill to medium-high heat (375 to 400 degrees Fahrenheit). Place marinated chicken pieces skin-side down and cook undisturbed for 6 to 7 minutes. Flip and continue cooking for another 8 to 10 minutes until the internal temperature reaches 165 degrees Fahrenheit at the thickest part.

Arrange cucumber slices, tomato wedges, red onion slices, and fresh lettuce leaves on a serving plate or bowl.