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Add 2 lb boneless chicken thighs to a bowl and mix with 2 tbsp Greek yogurt, 1 tbsp olive oil, juice and zest of 1 lemon, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp sweet paprika, 1 tsp garlic powder, salt and pepper
Cover and marinate at least 2 hours or overnight if possible
Heat a pan over medium with ½ tbsp 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 Greek salad by finely dicing 1-2 Persian cucumbers, 1 green bell pepper, and ½ red onion
Add a small handful of quartered cherry tomatoes, 2 tbsp chopped Kalamata olives and 1 oz crumbled feta to the salad
Toss salad with 1-2 tbsp olive oil, juice of 1 lemon or small splash of red wine vinegar, a small pinch oregano, salt, pepper, and a handful of chopped flat-leaf parsley
For tzatziki, grate 1 cucumber and squeeze out liquid
Mix grated cucumber with 1 cup Greek yogurt, 1 tbsp olive oil, juice of ½ lemon, 1 grated garlic clove, 2 tbsp fresh dill, salt and pepper until creamy
Cook or prep your rice of choice
Assemble the bowl: rice on the bottom, 4-5 oz chicken, a big scoop of Greek salad, and a generous dollop of tzatziki
Sprinkle extra parsley or dill to finish