In a large bowl, combine the Greek yogurt, chopped parsley, olive oil, minced garlic, lemon juice, oregano, paprika, thyme, cumin, salt, and pepper. Stir until the marinade is smooth and well combined.

Add the diced chicken to the marinade and toss to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.

While the chicken marinates, prepare the tzatziki sauce by combining all tzatziki ingredients in a bowl. Taste and adjust seasoning as needed, then refrigerate until serving.

Heat 1 to 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the marinated chicken without overcrowding the pan.

Cook the chicken for 4-5 minutes without stirring, allowing it to develop a golden-brown crust on one side. Flip and cook for an additional 3-4 minutes until all chicken pieces are cooked through and reach an internal temperature of 165°F.

Remove the chicken from the skillet and discard any excess marinade.

Assemble the bowls by starting with a base of cooked orzo or brown rice. Top with the cooked chicken, diced cucumber, olives, quartered cherry tomatoes, crumbled feta cheese, and diced red onion.

Drizzle generously with tzatziki sauce, garnish with fresh parsley and/or dill, and serve with lemon wedges on the side.