Whisk together olive oil, lemon juice, lemon zest, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a medium bowl until well combined.

Pound chicken breasts to an even thickness of about 3/4 inch using a meat mallet.

Place chicken in a shallow dish or resealable bag, pour marinade over it, and refrigerate for at least 30 minutes (up to 2 hours for best results).

Make tzatziki by mixing Greek yogurt, grated cucumber (squeeze out excess moisture first), lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Refrigerate until ready to serve.

Cook rice or quinoa according to package directions. While cooking, chop all vegetables - tomatoes, cucumber, romaine lettuce, and red onion.

Preheat air fryer to 380°F.

Remove chicken from marinade, letting excess drip off. Arrange in a single layer in the air fryer basket without overcrowding.

Cook chicken for about 10 minutes, flipping halfway through, until internal temperature reaches 165°F.

Let chicken rest for 5 minutes before slicing.

Assemble bowls by dividing rice or quinoa among four bowls, topping with fresh vegetables, sliced chicken, tzatziki sauce, and feta cheese.