In a bowl or baking dish, combine the chicken marinade ingredients. Add the chicken and coat it in the marinade, making sure to rub it into the chicken really well. Let it marinate a minimum of 1 hour and maximum 24 hours. I aim for 4-8 hours to get the best flavor.

While the chicken is marinating, make the Greek salad. Mix the dressing ingredients. Chop the vegetables, herbs, and olives. Add the vegetables, herbs and olives to a large bowl with the dressing and toss. Gently mix in the feta.

Rinse the rice. Then add the rice, water, extra-virgin olive oil, garlic powder, kosher salt, and black pepper to a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes or according to the timing on the package.

Remove the rice from the heat and let it sit at least 10 minutes with the lid on. Fluff the rice with a fork and add the parsley, lemon zest, and lemon juice. Mix it to combine and add more salt as needed.

To cook the chicken in the oven, preheat the oven to 425℉ (218°C). Line a baking sheet with parchment paper for easy clean up. Add the chicken in a single layer. Bake the chicken for 18-25 minutes, until the internal temperature is 165℉ (75°C). Cooking time will vary depending on your oven and the thickness of the chicken. Let the chicken sit at least 10 minutes after it comes out of the oven. This helps the juices redistribute into the chicken to prevent it from drying out. Cut the chicken against the grain.

Assemble your bowls with the rice, tomato and cucumber salad, chicken, and your favorite greens. Add your favorite toppings like tzatziki sauce and hummus.