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Using a large skillet, heat avocado oil over medium heat.
Stir in the chicken breast and season with about ½ tsp of salt and lemon juice. Saute until cooked through to 165 F internal temperature and set aside.
Saute the zucchini and red onion in the pan for 4-5 minutes or until cooked to liking. Add more oil as needed. Set aside.
Add 1 tbsp of oil to the heated pan and saute the cauliflower rice for 5 minutes, or until lightly browned.
Stir back in the chicken, zucchini, and red onion and season with parsley, dill, garlic, oregano, and extra salt and lemon juice to taste. Saute for 2-3 minutes to reheat and incorporate the flavors.
Top the skillet with sliced lemons, black olives, and sliced grape tomatoes if desired.
Store in 3-4 glass Tupperware containers (like this) with the tzatziki on the side.
Combine all of the ingredients in a bowl and mix well. Add more salt to taste.