In a medium mixing bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper to create the marinade.

Cut the chicken into 1-inch cubes. Toss the cubed chicken in the marinade until evenly coated. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for maximum flavor.

In a small bowl, combine the plain Greek yogurt, grated and squeezed cucumber, fresh lemon juice, finely minced garlic, salt, and black pepper. Stir well to ensure all ingredients are evenly distributed. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.

Prepare your grain base according to package instructions. For cauliflower rice, sauté it in a skillet with a tablespoon of olive oil and a pinch of salt for 5-7 minutes until tender.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the marinated chicken in batches, ensuring not to overcrowd the pan. Sear for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly caramelized. Remove from heat and let it cool slightly.

While the chicken is cooking, chop the cucumber, tomatoes, and red onion. Halve the kalamata olives. Keep these fresh toppings separate until ready to assemble the bowls.

Divide the cooked grain base among four bowls. Top each bowl generously with the seared chicken. Artfully arrange the chopped cucumber, tomatoes, red onion, kalamata olives, and crumbled feta cheese around the chicken.

Drizzle each bowl with a generous amount of the tzatziki sauce. Garnish with fresh dill or parsley for added color and flavor. Serve immediately and enjoy!