Marinate the chicken. Mix the greek yogurt, garlic, lemon juice, olive oil, smoked paprika, dried oregano, salt, cumin and black pepper together in a large bowl. Add the chicken thighs and toss until they're fully coated.Cover and let the chicken marinate for 30 minutes-1 hour.

Make the tzatziki (if using homemade tzatziki). While the chicken marinates, prepare the tzatziki by adding the greek yogurt, fresh dill, garlic, lemon juice, olive oil, salt and black pepper to a bowl.Wrap the grated cucumber in a few paper towels (or place it in a cheese cloth) and wring out as much liquid as possible. Add it to the bowl with the rest of your ingredients and stir until fully combined. (Taste and adjust the pepper if needed.) Cover and keep the tzatziki stored in the refrigerator until you're ready to serve.

Cook the chicken. Once the chicken is done marinating, preheat the oven to 400 degrees and spray a baking dish with non-stick spray.Remove the chicken thighs from the bowl and place them in your prepared dish. (I'll usually spoon any leftover marinade on top of the chicken before baking.)Place the dish in the oven and bake for 20-22 minutes or until the chicken reaches an internal temperature of 165 degrees. (Alternatively you can sear the chicken on both sides before baking them.) Slice or dice the chicken once done.

Make the cucumber salad. Mix the sliced cucumber, avocado, fresh dill, chives and lemon juice together in a bowl. Season with salt and pepper to taste.

Assemble the bowls. Add a small amount of white rice to the bottom of each bowl then layer with your diced chicken, cucumber salad, tzatziki, pickled onions, tomatoes, crumbled feta and any other preferred toppings. Serve and enjoy!