In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Pound the chicken breasts to about ½ inch thickness. Coat the chicken in the marinade and let it sit for at least 30 minutes in the refrigerator.

Combine yogurt, grated cucumber, minced garlic, dill, and a splash of lemon juice in a separate bowl. Stir well until smooth and creamy. Let the tzatziki sit in the fridge for at least 15 minutes.

Cook rice or quinoa according to package instructions. Wash and chop fresh vegetables.

Preheat air fryer to 380°F. Arrange marinated chicken in the basket. Air fry for 7 minutes, flip, and cook for an additional 3-4 minutes or until internal temperature reaches 165°F.

Remove chicken and allow it to rest for 5 minutes, then slice it into strips.

Assemble your bowls by placing rice or quinoa at the bottom, topping with sliced chicken, chopped vegetables, and drizzling with tzatziki sauce.