In a medium bowl, combine 2 tablespoons olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper to create the marinade.
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
While the chicken marinates, 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 rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a small bowl, prepare the tzatziki sauce by combining Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and black pepper. Mix well and refrigerate until ready to serve.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the marinated chicken pieces to the skillet and cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and lightly browned.
To assemble the bowls, divide the cooked rice evenly among four bowls.
Top each bowl with cooked chicken, cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, and crumbled feta cheese.
Drizzle each bowl with tzatziki sauce and garnish with chopped fresh parsley.
Serve immediately and enjoy your Greek Chicken Bowls.