In a large bowl, combine Greek spices, olive oil, lemon juice, minced garlic, and Greek yogurt to create a flavorful marinade. Add the chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes, or overnight.

Preheat grill or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes on each side until internal temperature reaches 165°F. Let rest before slicing.

Prepare your chosen bowl base. Cook rice or quinoa as per package instructions. Sauté cauliflower rice in a pan for 5 minutes.

Dice cucumbers, tomatoes, and red onions into bite-sized pieces. Tear lettuce into manageable pieces.

In a mixing bowl, combine Greek yogurt, minced garlic, grated cucumber, lemon juice, and dill. Chill until ready to serve.

Assemble the bowls. Start with the base, add sliced chicken, vegetables, tzatziki, crumbled feta, olives, and fresh herbs. Serve with pita or flatbread.

Present bowls on a colorful table for an inviting meal that celebrates the spirit of Greece.