In a large skillet set over medium heat, add oil. Cook onions and garlic for 3 to 4 mins or until starting to soften. Stir in olives, thyme and chili flakes. Cook for 5 to 8 mins or until well coated and fragrant.
Stir in rice, chickpeas, lemon juice and 2 tbsp water. Cook, stirring often, for 10 to 12 mins or until rice and chickpeas are heated through.
Season with salt. Stir in basil. Garnish with lemon wedges.
Turn recipe into a power bowl by topping with tomatoes, cucumber, chicken, and avocado.