Marinate the chicken

• In a bowl, combine the olive oil, lemon juice and zest, garlic, oregano, thyme, salt and pepper.
• Add the chicken pieces and toss to coat.
• Let marinate at room temperature.

Cook the rice

• Rinse the rice until the water runs clear.
• Simmer in salted water until tender and fluffy.
• Fluff with a fork and set aside.

Sear the chicken

• Heat a frying pan over medium-high heat.
• Cook the chicken with its marinade until golden and cooked through, turning occasionally.

Prepare the toppings

• Dice the cucumber, halve the tomatoes and thinly slice the red onion.
• Crumble the feta and chop the dill.
• Stir the Greek yogurt with a little lemon juice and dill.

Assemble the bowls

• Divide the rice between bowls.
• Top with the chicken, cucumber, tomatoes, red onion and feta.
• Spoon over the yogurt sauce and finish with dill.