Step 1: Marinate the Chicken

• In a medium-sized bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, coriander, salt, and black pepper.
• Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.

Step 2: Prepare the Tzatziki Sauce

• In a small mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, fresh dill, lemon juice, and salt. Stir until smooth and creamy.
• Taste and adjust seasoning as needed. Refrigerate until ready to serve, allowing the flavors to meld.

Step 3: Cook the Chicken

• Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if using a skillet.
• Cook the marinated chicken for 4-5 minutes per side, or until fully cooked with an internal temperature of 165°F (75°C). Remove from the skillet and let rest for 5 minutes before slicing into strips.

Step 4: Prepare the Base and Toppings

• Fluff your cooked rice with a fork, adding olive oil if desired for extra flavor and moisture.
• Prep your toppings: halve the cherry tomatoes, dice the cucumbers, slice the onions, and crumble the feta cheese.

Step 5: Assemble the Bowls

• Divide the rice evenly among 4 bowls as the base.
• Top each bowl with sliced chicken, a generous dollop of tzatziki sauce, and your prepared toppings (tomatoes, cucumbers, red onions, olives, and feta cheese).
• Garnish with fresh parsley and serve immediately!