In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper until well combined. Add the cubed chicken breasts, tossing to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes.

While the chicken marinates, heat olive oil in a medium saucepan over medium heat. Add rinsed rice and sauté for 1-2 minutes. Pour in chicken broth and lemon juice, then add chopped parsley, dill, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.

In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill. Season with salt and pepper, mix until creamy and smooth. Cover and refrigerate to let flavors meld.

Preheat your grill or skillet to medium-high heat. Remove marinated chicken from the fridge, allow to come to room temperature for 5 minutes. Cook for about 6-8 minutes per side until fully cooked and golden brown.

To create the bowls, start by placing a scoop of lemon-herb rice at the bottom. Arrange the cooked chicken on top and add halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, and crumbled feta. Drizzle with tzatziki and garnish with parsley. Serve with warmed pita or naan.