In a bowl, mix the chicken with smoked paprika, oregano, and a drizzle of olive oil. Season with salt and pepper. Let marinate for a few minutes.
In another bowl, prepare the tzatziki by combining the Greek yogurt, garlic, grated cucumber, lemon juice and zest, and dill. Season with salt and pepper. Chill until ready to use.
In a third bowl, toss together the cucumber slices, cherry tomatoes, red onion, cilantro, and red wine vinegar. Season with salt and pepper.
Heat a skillet with a little olive oil. Cook the chicken over medium-high heat for 2–3 minutes per side, until golden and fully cooked.
To assemble the bowls, start with cooked rice, then top with chicken, tomato-cucumber salad, tzatziki, olives, and feta.
Use the leftover chicken, tzatziki, and salad to fill the pitas for an easy second meal.
