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Add chicken thighs to a bowl. Mix with Greek yogurt, olive oil, lemon juice and zest, minced garlic, oregano, sweet paprika, garlic powder, salt and pepper. Cover and marinate at least 2 hrs or overnight.
Heat a pan over medium with olive oil. Cook chicken about 4-5 minutes per side with the lid on then flip back and forth 1–2 minutes each side until cooked through.
Make a quick Greek salad by finely dicing cucumbers, green bell pepper, and red onion. Add quartered cherry tomatoes, chopped Kalamata olives and crumbled feta. Toss with olive oil, lemon juice or red wine vinegar, oregano, salt, pepper, and chopped parsley.
For the tzatziki, grate cucumber and squeeze out liquid (optional). Mix with Greek yogurt, olive oil, lemon juice, grated garlic, fresh dill, salt and pepper until creamy.
Cook or prep your base. Cook up lowcarb rice or make your rice of choice.
Assemble the bowl: rice on the bottom, chicken, Greek salad, and tzatziki. Sprinkle extra parsley or dill to finish.