Season the chicken with the thyme, cumin, turmeric, paprika, red pepper, salt, and pepper to taste.
Add the chicken to the pot with the chicken broth.
Cook for 10 minutes on Manual > High-Pressure Cooking.
When the Instant Pot beeps to indicate it is finished, allow the steam to release naturally for 10 minutes instead of quick release.
Remove the chicken from the Instant Pot. Using a large knife and fork, shred the chicken.
Rinse the brown rice with water in a large bowl. Drain the water from the rice.
Add the rice to the Instant Pot with 2 1/2 cups of water.
Cook for 22 minutes on Manual > High-Pressure Cooking.
Allow the steam to release naturally for 10 minutes instead of quick release.
Remove the rice from the pot.
Create the rice bowls with equal amounts of rice, shredded chicken, olives, 1 tablespoon feta cheese, 1 tablespoon hummus, and 1 tablespoon tzatziki sauce.