Instructions:
- Marinate the Chicken: Combine all chicken marinade ingredients (lemon juice, EVOO, garlic, oregano, thyme, paprika, salt, pepper) in a large bowl. Toss the chicken pieces until thoroughly coated. Cover and refrigerate for at least 1 hour (up to 4).
- Prepare the Tzatziki Base: Grate the cucumber. Place the grated cucumber in a fine-mesh sieve or wrap it in a clean tea towel and squeeze out as much moisture as possible.
- Mix the Tzatziki: In a separate bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, fresh dill, and salt. Stir well. Cover and chill.
- Cook the Grain Base: Prepare your rice or quinoa according to package directions. Keep warm.
- Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (discarding excess liquid). Cook the chicken in batches, ensuring not to crowd the pan, until nicely browned and cooked through (about 5-7 minutes per batch).
- Prep Veggies: While the chicken rests, prepare your lettuce, tomatoes, diced cucumber, and red onion.
- Assemble the Bowls: Divide the warm grain base among four bowls. Layer the shredded lettuce, tomatoes, cucumber, and red onion neatly around the edge.
- Finish and Serve: Top the grain base with the hot, seasoned chicken. Drizzle generously with the chilled tzatziki. Sprinkle with crumbled feta and serve immediately.