In a medium bowl, whisk together olive oil, lemon juice, dried oregano, minced garlic, smoked paprika, salt, and pepper until well combined. Add the chicken and coat thoroughly. Cover and refrigerate for at least 15 minutes.

Heat a large skillet over medium heat and add a teaspoon of olive oil. Add the marinated chicken and cook for 6-7 minutes on each side until golden and cooked through. Let rest for 5 minutes before slicing.

In a separate bowl, mix Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, and chopped dill. Stir until smooth, then season with salt and pepper.

Assemble each bowl by adding the base of rice, quinoa, or cauliflower rice, followed by sliced chicken and toppings. Serve with tzatziki on the side or drizzled on top.