For the Chicken

• 2 large chicken breasts, sliced or cubed
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Lemon Feta Sauce

• 4 oz feta cheese
• 1/3 cup Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic
• 2–3 tablespoons water (to thin if needed)
• Pinch of salt

For the Bowl Base

• 2 pita breads, cut into pieces or lightly toasted
• 1 cup cooked rice or quinoa (optional)

For the Toppings

• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup shredded lettuce
• 1/4 cup olives (optional)
• 1/4 cup crumbled feta
• Fresh parsley, chopped