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If using wooden skewers, soak in a glass of water for at least 15 minutes before using.
For the Greek Chicken Skewers, add the chicken to a large bowl along with remaining ingredients and toss to coat. Marinate at room temperature for 15-20 minutes or up to overnight in the fridge.
For the chicken kebabs, add the chicken to a large bowl along with remaining ingredients and toss to coat. Marinate at room temperature for 15-20 minutes or up to overnight in the fridge.
For the Lemon Rice, heat the olive oil over medium-low heat in a medium pot to which you have a tight-fitting lid. Add the garlic and rice, toasting for 3-4 minutes or until fragrant. Add the chicken stock, lemon zest and salt. Bring to a boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Turn off the heat and leave covered for another 10 minutes. Fluff with a fork and add the lemon juice.
To cook the chicken, line a baking sheet with parchment paper or aluminum foil. Turn on the broiler, and make sure one of the oven racks is about 5 inches from the heating element.Thread the chicken pieces on to the skewers and broil for 12-15 minutes or until cooked through and the edges are lightly charred.
Serve the chicken over the rice with yogurt, fresh dill and marinated olives if desired.