In a large mixing bowl, whisk together ¼ cup of olive oil, 3 minced garlic cloves, ¼ cup of freshly squeezed lemon juice, and 2 tablespoons of red wine vinegar. Add in 1 tablespoon of dried oregano, 1 teaspoon of ground cumin, and season generously with salt and pepper. This flavorful marinade will infuse your chicken with delicious Mediterranean taste.

Place 1.5 pounds of chicken thighs into a resealable zip bag or shallow dish, pouring the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes; for the best flavor, allow marinating up to 4 hours.

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and place it on the grill or skillet. Cook for 5-7 minutes per side until golden crusted and internal temperature reaches 165°F (75°C).

Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes. After resting, slice the chicken into thin strips.

In each serving bowl, start with a base of 1 cup of cooked rice or cauliflower rice. Layer the sliced chicken on top, followed by halved cherry tomatoes, diced cucumbers, and thinly sliced red onions. Add Kalamata olives and crumbled feta cheese.

Drizzle your assembled bowls with tzatziki sauce and garnish with freshly chopped parsley. Serve with warm pita bread on the side.