In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create a flavorful marinade. Add the chicken cubes, ensuring they are well-coated in the mixture. Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Once hot, add the rinsed long-grain rice, stirring continuously for about one minute to toast it. Next, pour in the chicken broth and ¼ cup of lemon juice, followed by parsley, dill, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and let it simmer for 18-20 minutes.

In a separate bowl, combine 1 cup of plain Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper. Stir until well mixed and creamy. Set the tzatziki aside in the refrigerator to chill.

After marinating, heat your grilling pan, oven, or a skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F and is golden brown.

Grab your serving bowls and start assembling the Greek Chicken Bowls. Begin by placing a generous scoop of the lemon-herb rice at the bottom of each bowl. Layer on the cooked chicken, followed by halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Top each bowl with a hearty drizzle of tzatziki sauce and a sprinkle of fresh parsley.

For an even more satisfying experience, warm pita bread or naan and serve alongside your Greek Chicken Bowls.