In a medium bowl, combine olive oil, minced garlic, dried oregano, ground cumin, salt, and pepper, then add the chicken breasts and marinate for at least 30 minutes.

Preheat your grill or skillet over medium-high heat for about 5 minutes.

Cook each side of the marinated chicken for 6-7 minutes or until the internal temperature reaches 165°F.

Allow the chicken to rest for 5 minutes before slicing it thinly.

In a small bowl, mix plain Greek yogurt and fresh lemon juice until well blended for the sauce.

In another bowl, combine diced tomatoes, cucumber, red onion, olives, and feta cheese. Toss gently to combine.

Heat each corn tortilla in a dry pan for approximately 30 seconds on each side.

On each warm tortilla, layer sliced chicken, the salad mixture, and drizzle with yogurt sauce. Garnish with parsley.