Marinate the chicken by combining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 2 minced garlic cloves, ½ teaspoon of smoked paprika, and salt and pepper to taste in a mixing bowl. Add the chicken, coat well, cover, and refrigerate for at least 15 minutes or up to 24 hours.

Cook the chicken in a skillet over medium heat with a drizzle of olive oil for 6-7 minutes per side until golden and cooked through, or grill for 5-6 minutes per side. Let it rest for 5 minutes before slicing.

Prepare the tzatziki by mixing together 1 cup of Greek yogurt, ½ grated cucumber, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, and 1 tablespoon of chopped dill until smooth. Adjust seasoning with salt and pepper.

Assemble the bowls with a scoop of 2 cups of rice, quinoa, or cauliflower rice. Top with sliced chicken, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta. Drizzle with tzatziki, and garnish with parsley or dill.