Marinate the chicken: In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and smoked paprika. Add the chicken, toss to coat, cover, and refrigerate for at least 20 minutes (up to 8 hours for more flavor).

Cook the rice: Rinse the rice until the water runs mostly clear. In a pot, warm olive oil or butter, add rice, and toast 1 minute. Pour in broth or water, add a pinch of salt, bring to a boil, then reduce to low, cover, and simmer until tender (about 15 minutes for white rice; 35–40 for brown). Rest 5 minutes, then fluff.

Make the tzatziki: Mix Greek yogurt, grated and squeezed cucumber, lemon juice, garlic, dill, olive oil, salt, and pepper. Taste and adjust lemon or salt. Chill until serving so it thickens and the flavors meld.

Prep the veggies: Slice cherry tomatoes, dice cucumber, thinly slice red onion, and halve olives. Crumble feta. Chop herbs.

Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of olive oil. Shake excess marinade off the chicken and cook in a single layer. Sear 4–6 minutes total, flipping once, until golden with an internal temperature of 165°F (74°C). Work in batches if needed for good browning.

Assemble the bowls: Add a generous scoop of rice to each bowl. Top with chicken, tomatoes, cucumber, red onion, olives, and feta. Spoon on tzatziki. Finish with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of fresh herbs.

Serve: Enjoy warm, or let everything cool and pack for meal prep. Add the tzatziki just before eating if storing.