Marinate the chicken: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, thyme, salt, pepper, paprika, and red pepper flakes. Add chicken and toss to coat. Cover and chill for at least 30 minutes, ideally 2–4 hours. Overnight is fine for thighs.

Make the rice: Rinse rice until water runs clear. In a medium pot, heat 1 tablespoon olive oil over medium. Add rice and toast 1 minute. Pour in broth (or water) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer 12–15 minutes until tender. Rest 10 minutes, then fluff with a fork.

Prep the tzatziki: Grate the cucumber, then squeeze out excess water with a towel. Stir yogurt, cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper until creamy. Taste and adjust lemon or salt.

Chop the veggies: Halve tomatoes, slice red onion, dice cucumber, and pit/halve olives. Crumble feta. Set aside.

Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a drizzle of oil. Cook chicken 5–6 minutes per side for thighs (4–5 for breasts), until browned and cooked through. Internal temperature should reach 165°F (74°C). Rest 5 minutes, then slice.

Assemble the bowls: Spoon a bed of rice into each bowl. Top with sliced chicken, tomatoes, cucumber, red onion, and olives. Add a generous dollop of tzatziki and sprinkle with feta. Finish with fresh herbs and a squeeze of lemon.

Adjust to taste: Add a drizzle of olive oil, extra oregano, or a pinch of flaky salt if you like. Serve warm with lemon wedges.