Begin by cutting the chicken breast into strips and placing them in a bowl. Toss with 3 tablespoons of olive oil, 1 tablespoon of dried oregano, 1 teaspoon of garlic powder, and a pinch of sea salt. Allow this mixture to marinate for 10 minutes.

While the chicken marinates, rinse 1.5 cups of white rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 3 cups of water and a pinch of salt. Bring the pot to a boil, then cover and reduce the heat to low, allowing the rice to simmer for 15-18 minutes.

Once done, let the rice rest covered for an additional 5 minutes for perfect fluffy grains.

Heat a cast-iron skillet over medium-high heat. Once hot, add the marinated chicken in a single layer without overcrowding. Sear for about 4 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

In a bowl, combine 1 cup of full-fat Greek yogurt with 1 large cucumber, grated and squeezed dry to remove excess moisture. Add 1 minced garlic clove and a splash of lemon juice. Stir well to blend the flavors together.

To assemble your Chicken Gyro Bowls, start by placing a generous scoop of fluffy rice at the base of each bowl. Layer the beautifully seared chicken strips on top, followed by an artistic arrangement of freshly chopped vegetables, such as sliced cherry tomatoes, crisp red onions, and kalamata olives. Finish each bowl with a generous dollop of creamy tzatziki and a drizzle of olive oil.