Marinate the chicken by whisking together olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes in a large bowl. Pound the chicken to about 1/2-inch thickness and immerse in the marinade. Cover and refrigerate for at least 30 minutes, up to 4 hours for best flavor.

Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Stir until creamy and blend thoroughly. Chill while preparing other ingredients.

Prepare the bowl components by chopping tomatoes, lettuce, thinly slicing red onion, and crumbling feta cheese. Ensure rice is cooked and ready.

Cook the chicken after letting it sit at room temperature for 10 minutes. If using an air fryer, preheat to 380°F and cook chicken for 10-12 minutes. For skillet, heat oil or butter and cook for 7-8 minutes per side until golden and internal temp reaches 165°F.

Assemble bowls by dividing cooked rice into serving bowls, layering with chopped veggies, warm sliced chicken, and a generous dollop of tzatziki. Top with crumbled feta and fresh parsley.