For the Chicken Souvlaki:

• 2 lbs (900 g) boneless, skinless chicken breasts, cubed
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste

For the Bowl Base:

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

For the Spicy Lemon Feta Sauce:

• 1/2 cup crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 small garlic clove, minced
• Black pepper, to taste