Marinate the chicken

• In a bowl, combine the chicken thighs with the salt, dried thyme, paprika, garlic powder, onion powder, oregano, lemon zest, lemon juice, honey and a drizzle of olive oil.
• Mix well to coat, then set aside to marinate.

Cook the rice

• Heat the olive oil in a medium pot and sauté the onion for 4 minutes, then add the garlic and seasonings and cook for 1–2 minutes.
• Add the broth, bring to a boil, then reduce the heat to low, cover and cook for 12–15 minutes.
• Rest for 5 minutes, then fluff and stir through the parsley and dill.

Cook the chicken

• Preheat the air fryer to 195 °C for 3–4 minutes.
• Place the chicken in the basket in a single layer without overcrowding and cook for 14–16 minutes, flipping halfway, until golden and cooked through. Alternatively, cook in a lightly oiled frying pan over medium-high heat for 4–5 minutes per side until charred and cooked through.
• Rest for 5 minutes before slicing.

Make the tzatziki

• Combine the Greek yoghurt, grated cucumber, garlic, dill, lemon juice and salt.
• Mix until smooth, then taste and season.

Prepare the Greek salad

• Combine the cherry tomatoes, cucumber, feta, red onion, black olives, parsley, salt and lemon juice.
• Toss gently.

Assemble the bowls

• Divide the rice between 4 bowls.
• Top with the sliced chicken, the Greek salad and a generous dollop of tzatziki.