In a sealable container, combine chicken breast pieces with olive oil, fresh lemon juice, red wine vinegar, Greek seasoning, and sea salt. Seal tightly and marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, make your tzatziki by mixing Greek yogurt, grated Persian cucumber, minced garlic, lemon zest, lemon juice, fresh dill, sea salt, and pepper in a medium bowl.

Heat a cast-iron skillet over medium-high heat. Add the marinated chicken, spreading it in a single layer. Sear each side for 3 to 4 minutes until browned.

In a small bowl, whisk together extra olive oil, red wine vinegar, dried oregano, and a pinch of salt for the dressing.

Once the chicken is cooked, assemble the bowls by distributing the warm chicken, then top with cucumbers, cherry tomatoes, red onion, olives, and feta cheese, drizzling dressing and tzatziki over before serving.