Greek Chicken Bowls

Make the tzatziki sauce according to desired consistency and refrigerate for a couple of hours for best flavor.

In a medium bowl, whisk together the yogurt, oil, lemon zest, lemon juice, garlic, oregano, parsley, cumin, smoked paprika, salt, onion powder, turmeric and black pepper until smooth.

Add chicken to the marinade and squish or turn well to coat, I typically use a plastic baggie. Marinate at least 2-4 hours for best flavor, longer yields more tender chicken, but no more than 8 hours or the acid in the yogurt starts breaking down the fibers.

When ready to cook, pull the chicken from the fridge about 30 minutes ahead. Shake off the excess marinade before cooking, no matter which method you choose below.A note on doneness before you pick a method: chicken is safe at 165°F. I like to pull mine at 160-163°F and let it rest, since carryover heat finishes the job while keeping the chicken juicy. Use an instant read thermometer in the thickest part, don't guess. Whichever method you use, move the chicken to a cutting board or plate, cover with foil, and let it rest 5-7 minutes before slicing, this is what carries it up to 165 and keeps the juices inside instead of on your cutting board.

Grill: Preheat to about 450°F (230°C), grates clean and brushed with high heat oil (I like avocado oil). Thighs: 8-10 minutes, turning halfway. Breasts: similar timing but watch closely since they dry out faster, thickness makes the biggest difference here.Air Fryer: Preheat at 400°F for 4-5 minutes, then drop to 375°F for cooking. Spray the basket with oil. Thighs: 8 minutes, flip, then another 4-7 minutes. Breasts: 12-18 minutes total, flipping halfway, timing depends heavily on thickness.Oven: Preheat to 425°F (220°C), line a sheet pan with foil or parchment. Thighs: 18-22 minutes. Breasts: 20-25 minutes. For a little char, broil 2-3 minutes at the end.Stovetop: Heat a heavy skillet over medium-high with a tablespoon of high heat oil until shimmering. Thighs: 10-12 minutes, turning halfway. Breasts: roughly the same, but thickness drives it more than time.

Building the Bowl: Here's the full lineup for one bowl, scale up for the whole batch.Base: 3/4 to 1 cup cooked rice, grain, or quinoa (white, brown, or quinoa or cauliflower rice for a lower-carb option)Protein: Sliced marinated chicken, warm or room tempVeggies: Diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olivesSauce: A generous scoop of Greek Tzatziki Sauce, spooned over the top or served on the sideToppings: Crumbled feta, a sprinkle of fresh dill or parsley, a lemon wedge, and a few pepperoncini if you like a briny kickLayer the base first, then arrange the chicken and veggies around the bowl so everything shows, sauce goes on last right before serving.