In a medium bowl, combine the olive oil, lemon juice, oregano, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss to coat them evenly. Cover and let marinate in the refrigerator for at least 15 minutes (or up to overnight for more flavor).

While the chicken marinates, rinse the rice under cold water to remove excess starch. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice, stir for a couple of minutes until slightly toasted, then add chicken broth and salt. Bring to a boil, reduce to low heat, cover, and simmer for about 15-18 minutes, or until the rice is fluffy and the liquid is absorbed.

In a mixing bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, olive oil, dill, and season with salt and pepper to taste. Mix well and set aside.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken (discard any leftover marinade) to the pan. Cook for about 6-7 minutes on each side or until fully cooked and golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and allow to rest for a few minutes before slicing.

Fluff the cooked rice with a fork. To assemble, divide the rice among four bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives. Drizzle with tzatziki sauce, sprinkle with crumbled feta cheese and fresh parsley.

Serve immediately while warm, or let it cool down for meal prep later. Enjoy the explosion of flavors and textures in every bite!