Prepare the marinade by whisking together 45g olive oil, 30g lemon juice, 12g minced garlic, 8g dried oregano, 4g ground cumin, 3g paprika, and 6g salt in a large bowl. Add 680g boneless skinless chicken thighs cut into 2cm strips and toss to coat thoroughly. Marinate for 15 minutes at room temperature while preparing other components.

Rinse 280g basmati rice under cold water until water runs clear. Combine rice with 420ml water and 4g salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While rice cooks, prepare the tzatziki by combining 240g Greek yogurt, 120g grated and squeezed cucumber, 8g minced garlic, 15g lemon juice, 15g olive oil, 6g fresh dill, and 3g salt in a bowl. Refrigerate until serving.

Make the cucumber-tomato salad by combining 200g diced cucumber, 200g diced tomatoes, 80g thinly sliced red onion, 20g olive oil, 15g red wine vinegar, 4g dried oregano, and 3g salt. Toss gently and set aside.

Heat a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 4-5 minutes per side until golden brown and internal temperature reaches 75°C. Remove from heat and let rest for 3 minutes before slicing into bite-sized pieces.

Assemble bowls by dividing cooked rice among four bowls. Top each with sliced chicken, cucumber-tomato salad, generous dollop of tzatziki, 60g crumbled feta cheese, and garnish with fresh parsley and lemon wedges. Drizzle with additional olive oil if desired.