In a medium mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper.

Add the chicken thighs and toss to coat evenly. Cover and let marinate at room temperature for 10 minutes or refrigerate for up to 2 hours.

Rinse the rice under cold water until the water runs clear.

In a medium saucepan, combine rice and chicken broth or water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in lemon zest and chopped parsley.

Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).

Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

While the chicken cooks, halve the cherry tomatoes, slice the olives, dice the cucumber, and thinly slice the red onion.

Crumble feta cheese if using.

Scoop a generous serving of rice into your bowl. Top with sliced chicken, tomatoes, olives, cucumber, red onion, and a dollop of tzatziki sauce.

Sprinkle with crumbled feta if desired, and drizzle a little extra olive oil and a squeeze of lemon over the top.