Put the chicken thighs into a wide bowl. Mix together half of the oregano (1 tbsp), the paprika, the cumin, the garlic powder and the salt and pepper in a small bowl. Then sprinkle half of the mixture all over the chicken. Using kitchen tongs or a fork, turn the chicken over and sprinkle the rest of the seasoning over it until it's completely covered.

In a large, wide non-stick pan with a lid, heat 3 tablespoons of olive oil on a medium-high heat. Put the chicken into the pan and brown it for a few minutes on each side. Then transfer the chicken and any juices to a bowl and set aside for now.

Mix together the chicken broth, the rest of the oregano, and the lemon zest and juice in a large jug.

Add another tablespoon of olive oil to the pan, then cook and stir the onions for a couple of minutes until slightly softened. Stir in the uncooked rice until coated with the onions and oil.

Pour the chicken broth mixture over the rice and stir again. Lay the browned chicken all over the top. Put the lid on the pan. Bring to the boil, then turn down the heat to medium and cook for 20 minutes, until the liquid has been absorbed, the rice is tender, and the chicken is cooked through.

Meanwhile, quickly make the salad and tsatziki. Chop the tomatoes, cucumber, and feta into small cubes. Add the finely chopped onion and mix together well. Add a drizzle of olive oil if you like. If making your own tsatziki, simply mix all the ingredients together.

If you like, use a fork to fluff the rice a bit around the chicken, and sprinkle the pan with fresh parsley (if using).

Assemble the Greek chicken and rice bowls. Put some rice with chicken on top in each bowl, then add a generous scoop of salad and tsatziki. Serve with pita bread on the side if you like. I usually cook them in a hot dry pan until they start to puff up, then slice into triangles like a pizza. Add 2 to 3 triangles to each bowl, along with extra lemon segments, if you have them.