Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, salt, pepper, and optional paprika and red pepper flakes. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.

Cook your base: Prepare rice, quinoa, or couscous according to package directions. Fluff with a fork and season with a pinch of salt and a drizzle of olive oil. Keep warm.

Make the tzatziki (if homemade): Stir together Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, chopped dill, a splash of olive oil, and a pinch of salt. Adjust lemon and salt to taste. Chill until serving.

Prep the veggies: Dice cucumber and bell pepper, halve tomatoes, and slice red onion. Toss with a squeeze of lemon, a pinch of salt, and chopped parsley for a quick salad base.

Cook the chicken: Oven: Heat to 425°F (220°C). Arrange chicken on a parchment-lined sheet. Roast 16–22 minutes, depending on thickness, until juices run clear and internal temp reaches 165°F (74°C). Rest 5 minutes.

Grill: Medium-high heat, 5–7 minutes per side for thighs, 4–6 minutes per side for cutlets.

Stovetop: Cast-iron or stainless skillet over medium-high with a little oil, 4–6 minutes per side.

Slice or chop the chicken: Let it rest, then slice into strips or bite-size pieces to make bowl assembly easier.

Assemble the bowls: Add a scoop of grains. Top with the cucumber-tomato-red onion mix, bell pepper, olives, and chicken. Spoon over tzatziki. Sprinkle with feta and parsley. Finish with a squeeze of lemon and a drizzle of olive oil.

Season to taste: Add a pinch more salt, a crack of pepper, or extra lemon if needed. Serve warm or at room temperature.