In a medium bowl combine the ground chicken, red onion, garlic, lemon zest, dill, oregano, salt and pepper. Stir well to combine (or use your hands to combine).

Divide the mixture into 16 equal portions. Roll each portion into a ball with damp hands. Proceed with the meatball cooking method of choice below (air fryer, skillet, or oven).

While the meatballs are cooking, assemble the bowls. To a medium bowl, add the cucumbers, tomatoes, onion, olives, and mint. To the same bowl, add the olive oil, red wine vinegar, salt, and pepper. Stir to combine then taste, adding more salt and pepper as needed.

To each of 4 serving bowls, place a large handful of lettuce, ¾ cup cooked rice, ⅓ cup of the tomato-cucumber mixture, and 4 cooked meatballs to each bowl. Sprinkle with feta cheese and top off each bowl with 2 tablespoons of Tzatziki sauce. Garnish with lemon wedges and serve.

Preheat the air fryer to 400°F. Place the meatballs in the air fryer basket, spacing them out so they don’t touch (you may need to work in batches).

Air fry the meatballs until cooked through, 7-8 minutes, and until they register 165°F on an instant-read thermometer. Turning meatballs halfway through cooking time for even browning.

Place a large skillet over medium heat, add 2 teaspoons of oil and swirl to coat the bottom of the skillet.

Add the chicken meatballs and cook for 5-7 minutes on one side. Turn the meatballs over and cook for an additional 5-7 minutes and until they reach an internal temperature reaches 165°F.

Preheat the oven to 400°F.

Place meatballs in an even layer on a parchment-lined baking sheet. Bake for 12-16 minutes and until they register 165°F on an instant-read thermometer.