For the Chicken Gyro

• 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, sliced
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Spicy Garlic Feta

• 3/4 cup crumbled feta cheese
• 1/3 cup Greek yogurt
• 2 garlic cloves, finely minced or grated
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp chili flakes (adjust to taste)
• 1–2 tbsp warm water (to thin)

For the Bowl Base

• 2 cups cooked basmati or jasmine rice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup kalamata olives, sliced
• 2 tbsp fresh parsley, chopped