1. In a large bowl, whisk together olive oil, minced garlic, dried oregano, cumin, smoked paprika, coriander, lemon juice, salt, and pepper. This marinade is where the magic begins—its blend of herbs and spices is inspired by the fragrant gardens of my grandmother’s home in Monterey.
2. Add the chicken thighs to the marinade, turning to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. I often prepare this in the morning so the flavors meld beautifully by dinner.
3. While the chicken marinates, prepare the tzatziki sauce. Combine Greek yogurt, grated cucumber (be sure to squeeze out excess water), garlic, lemon juice, dill, salt, and pepper in a bowl. Chill until ready to serve, allowing the flavors to blend.
4. Preheat your grill or grill pan over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until nicely charred and cooked through (internal temperature should reach 165°F). I love the slight smokiness the grill adds, reminding me of summer evenings with my family.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips. Resting locks in the juices, keeping the meat tender and flavorful.
6. To assemble the bowls, start with a base of warm cooked rice or pita bread. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and a generous dollop of tzatziki.
7. Sprinkle crumbled feta and fresh herbs over the top. Serve immediately while everything is vibrant and fresh.

One tip from my travels: don’t rush the resting time for the chicken—it’s a small step that makes a big difference in texture. And feel free to add any other fresh veggies you love; my daughters always enjoy adding olives or roasted peppers when they’re in season.