In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper to create a flavorful marinade. Add the chicken breasts, ensuring they’re well coated. Let the chicken marinate for 15–20 minutes.

Preheat your skillet or grill to medium-high heat. Once hot, place the marinated chicken breasts on the skillet and cook for 5–7 minutes on each side, or until golden brown and internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes.

Prepare your choice of grains while the chicken is resting. Follow package instructions for cooking rice or quinoa, adding a pinch of salt and a drizzle of olive oil.

In a small bowl, whisk together Greek yogurt, a splash of lemon juice, minced garlic, olive oil, and a pinch of salt until smooth and creamy.

Begin layering the bowls with a generous serving of grains at the bottom. Slice the rested chicken and arrange it on top. Add fresh vegetables such as chopped tomatoes and cucumbers.

Drizzle the creamy yogurt sauce over the assembled ingredients. Optionally, crumble feta or add a dollop of hummus on top.