In a sealable container, combine 1 pound of cubed chicken breast, 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 1 tablespoon of Greek seasoning, and 1/4 teaspoon of sea salt. Seal the container and shake to coat everything evenly. Allow the chicken to marinate for at least 30 minutes, or up to overnight in the refrigerator.

While the chicken marinates, prepare the Tzatziki sauce. In a mixing bowl, combine 8 ounces of plain Greek yogurt, 1/2 grated Persian cucumber, 2 grated garlic cloves, the zest of 1 medium lemon, and 2 tablespoons of minced fresh dill. Stir thoroughly and season with salt and black pepper to taste. Cover and refrigerate until ready.

Heat a cast-iron skillet over medium-high heat for about 2-3 minutes. Add the marinated chicken and cook for 3-4 minutes on each side until golden brown and reaches an internal temperature of 165°F (74°C). Let the chicken rest.

To assemble, divide the cooked chicken into serving portions. In each bowl, layer on the diced Persian cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and a pinch of sea salt. Drizzle this dressing over each bowl.

Serve each bowl with a generous scoop of Tzatziki sauce alongside or atop the bowls, enhancing the meal's refreshment.