Prepare the chicken. Blend the ingredients for the marinade (lemon juice – olive oil). Season the chicken with salt and pepper and pour marinade on top. Let sit for at least one hour and up to 4 hours.
Meanwhile, prepare the brown rice. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the garlic and saute for 30 seconds or until aromatic. Add the brown rice and toast for 1 minute, stirring frequently. Add the white wine and bring to a boil. When the white wine has almost all evaporated, add the chicken stock. Bring to a boil, cover, and reduce heat to low. Continue to cook for 50 minutes or until the liquid has evaporated and the rice is tender. Turn off the heat and let sit for at least 10 minutes before removing the lid.
Prepare the tzatziki. Combine all the ingredients in a bowl and season with salt and pepper. Let sit for 30 minutes or overnight.
Prepare the hummus. Combine the chickpeas with the remaining ingredients except for the olive oil, za'tar and reserved juices in a blender. With the blender on, slowly add the reserved chickpea juices until smooth. Drizzle in the olive oil. Season with salt and pepper and sprinkle za'atar on top. Set aside.
Make the marinated cherry tomatoes. Combine halved tomatoes with remaining ingredients, seasoning with salt and pepper. Set aside.
Season the feta with salt, pepper, olive oil, and red pepper flakes.
Heat the grill to medium-high. Remove the chicken from the marinade and skewer the chicken. Cook on the grill for 5-7 minutes, turning them over once grill marks appear. Remove from heat.
Serve halal chicken skewers with brown rice pilaf, tzatziki, hummus, marinated cherry tomatoes, and seasoned feta.