For the Chicken

• 1½ lb boneless, skinless chicken breasts or thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1½ tsp dried oregano
• 1 tsp paprika
• 1 tsp ground cumin
• ¾ tsp salt
• ½ tsp black pepper

For the Creamy Feta Sauce

• ¾ cup crumbled feta cheese
• ½ cup plain Greek yogurt
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2–3 tbsp water (to thin)
• Black pepper, to taste

For the Bowl

• 4 pita breads, warmed and cut into wedges
• 1 cup cooked rice or quinoa (optional base)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ small red onion, thinly sliced
• ½ cup Kalamata olives, sliced
• ¼ cup fresh parsley, chopped