In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Add the cubed chicken breasts, ensuring each piece is coated. Cover and marinate in the refrigerator for at least 30 minutes.

In a medium saucepan, heat olive oil over medium heat. Add rinsed rice, stirring for 1-2 minutes. Pour in chicken broth and lemon juice, bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes.

While the rice cooks, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, minced garlic, lemon juice, and olive oil in a separate bowl. Stir in chopped dill and season with salt and pepper. Refrigerate.

After marinating, cook the chicken by grilling, baking, or pan-frying until an internal temperature of 165°F is reached, about 6-8 minutes per side for grilling.

Once cooked, remove rice from heat, let sit covered for 5 minutes, then fluff with a fork. Stir in parsley, dill, and season with salt and pepper.

Assemble the bowls with a scoop of lemon-herb rice, top with cooked chicken, tzatziki sauce, cherry tomatoes, cucumber, red onion, olives, feta cheese, and garnish with parsley. Serve with warmed pita or naan.