Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed.
Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
In a medium bowl, combine the chicken pieces with 1 tablespoon olive oil, dried oregano, garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
While the chicken cooks, prepare the tzatziki sauce by combining the Greek yogurt, lemon juice, minced garlic, salt, and black pepper in a small bowl. Stir well and refrigerate until ready to serve.
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
To assemble the bowls, divide the cooked rice evenly among 4 bowls.
Top each bowl with cooked chicken, diced cucumber, cherry tomatoes, red onion, and crumbled feta cheese.
Drizzle each bowl with tzatziki sauce and garnish with chopped fresh parsley.
Serve immediately and enjoy your Greek Chicken Rice Bowls.