For the Chicken

• 1½ pounds boneless, skinless chicken thighs or breasts
• ½ cup plain greek yogurt
• 6 tablespoons olive oil divided (¼ cup + 2 tablespoons)
• 4 cloves garlic minced
• 1 tablespoon fresh oregano leaves (or ½ tablespoon dried)
• 2 teaspoons fresh dill chopped (or ½ teaspoon dried)
• 1 lemon zested and juiced
• 1 teaspoon kosher salt or to taste
• ½ teaspoon ground coriander
• ½ teaspoon ground black pepper or to taste

For the Bowls

• 1 English cucumber thinly sliced
• ½ red onion thinly sliced
• 8 ounces cherry tomatoes halved
• 1 tablespoon chopped fresh parsley
• ½ tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• ½ teaspoon kosher salt or to taste
• ¼ teaspoon ground black pepper or to taste
• 3 cups steamed white rice for serving
• ¾ cup crumbled Feta cheese
• ½ cup Tzatziki sauce