Prepare Marinade: In a medium bowl, whisk together 1/4 cup olive oil, 3 minced garlic cloves, juice from one lemon, and your favorite spices like oregano and salt. This marinade will coat the chicken. Set aside.

Marinate Chicken: Pound 1 pound of chicken breasts to a uniform thickness of 1/2 inch. Place the chicken in a shallow dish, covering it with the marinade. Cover and refrigerate for at least 30 minutes.

Make Tzatziki: In a small bowl, mix 1 cup of Greek yogurt, 1 finely diced cucumber, 1 minced garlic clove, juice from half a lemon, and a sprinkle of dill. Stir until smooth and let sit in the refrigerator for about 15 minutes.

Cook Base: Prepare 1 cup of rice or quinoa according to the package instructions, usually simmering for 15-20 minutes. Fluff with a fork and set aside.

Cook Chicken: Preheat air fryer to 380°F. Place marinated chicken in the basket and air fry for 7 minutes. Flip and continue cooking for 3-4 minutes, until internal temperature reaches 165°F.

Rest Chicken: Once cooked, transfer chicken to a cutting board and allow it to rest for 5 minutes.

Assemble Bowls: Start with a scoop of rice or quinoa, layer with fresh diced cucumbers, tomatoes, bell peppers, and sliced rested chicken. Drizzle with tzatziki.