For the Chicken:

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• ¼ cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Bowls:

• 2 cups cooked basmati rice
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup crumbled feta cheese

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cucumber, grated and excess water squeezed out
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
• Salt and pepper to taste