1-First, whisk together the chicken marinade ingredients in a bowl: 1/4 cup olive oil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons red wine vinegar, 1 teaspoon garlic powder, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons dried basil, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Pound the chicken breasts to about 1/2 inch thick for even cooking, then add them to the marinade and refrigerate for at least 30 minutes or up to a few hours.

2-While the chicken marinates, prepare the tzatziki sauce by combining 1 cup plain Greek yogurt, 1/2 cup grated cucumber, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1 tablespoon fresh chopped dill in a separate bowl. Set it aside to let the flavors meld. Next, cook 2 cups of rice or quinoa according to package instructions, and chop the vegetables: halve 2 cups of grape or cherry tomatoes, dice 2 cups of cucumber, shred 4 cups of romaine lettuce, and slice 1 cup of red onion.

3-Now, cook the marinated chicken by air frying at 380°F for 7 minutes on one side, then flip and cook for an additional 3-4 minutes, or pan-frying over medium/low heat for 7-8 minutes on each side until golden and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing it into strips. Finally, assemble the bowls by layering the cooked rice or quinoa, vegetables, sliced chicken, and tzatziki sauce, with optional additions like a drizzle of olive oil or lemon juice.