Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, prepare the chicken marinade by combining 1 tablespoon olive oil, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper in a bowl.
Add the chicken pieces to the marinade and toss to coat evenly. Let it marinate for at least 10 minutes.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the marinated chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat.
In a small bowl, make the tzatziki sauce by mixing the Greek yogurt, lemon juice, fresh dill, garlic powder, salt, and black pepper until smooth.
Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives. Combine these in a bowl to create the fresh vegetable topping.
To assemble the bowls, divide the cooked rice evenly among four bowls.
Top each bowl with cooked chicken, the cucumber and tomato mixture, a dollop of tzatziki sauce, and sprinkle with crumbled feta cheese and chopped fresh parsley.
Serve immediately and enjoy your Greek Chicken Rice Bowls.