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Start by marinating the chicken breasts. In a bowl, combine the olive oil, minced garlic, lemon juice, oregano, paprika, salt, black pepper, and optional cumin. Add the chicken and coat it well with the marinade. Let it sit for at least 30 minutes.
While the chicken is marinating, prepare the yogurt feta dip. In a mixing bowl, combine the Greek yogurt, crumbled feta cheese, minced garlic, lemon juice, dill or parsley, olive oil, and season with salt and black pepper. Mix until smooth and set aside.
Preheat a grill or skillet over medium heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Once done, remove from heat and let it rest for a few minutes before slicing.
In a large bowl, assemble the power bowl. Start with a base of cooked brown rice or quinoa, then layer on the chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and avocado.
Slice the grilled chicken and place it on top of the salad. Sprinkle with crumbled feta cheese and chopped fresh parsley.
Serve the Mediterranean chicken power bowl with the yogurt feta dip on the side.