In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until softened. Add rice; cook and stir about 2 minutes or until edges of rice are translucent. Stir in salt and turmeric.
Add broth; heat to boiling. Reduce heat to low; cover and simmer about 16 minutes or until rice is done. Let stand covered 5 minutes.
Divide rice among 4 bowls. Top with chicken, cabbage, tomatoes, hummus, feta cheese and pine nuts. Drizzle each with 2 tablespoons dressing. Serve each bowl with 2 pieces of pita (or one whole pita).