In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Add the chicken and toss until fully coated. Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

Heat a grill pan, outdoor grill, or large skillet over medium heat. Lightly oil the surface. Cook the marinated chicken for about 5 to 6 minutes per side, until golden on the outside and fully cooked through. Remove from heat and let it rest for 5 minutes before slicing.

While the chicken cooks, prepare the bowl ingredients. Slice the cucumbers, halve the cherry tomatoes, thinly slice the red onion, and crumble the feta cheese. If using rice or quinoa, make sure it’s cooked and warm.

To assemble the bowls, start with a base of rice, quinoa, or greens. Add sliced grilled chicken, fresh vegetables, olives, and feta.

Finish each bowl with a generous spoonful of tzatziki and an extra squeeze of lemon if desired. Serve immediately while the chicken is still warm.