Add the cucumber and chicken to the prepared tabouli
mixture and refrigerate for at least 1 hour.
Take each tomato and cut off the top (set aside). Scoop out
the pulp and discard. Fill the cavity with the tabouli mixture.
Drizzle 1/2 teaspoon olive oil over each tomato and put
1 tablespoon hummus on top of that. Cover the filled tomato
with the tomato top and refrigerate for at least 1 hour before serving.