In a mixing bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, oregano, salt, and pepper. Add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes, up to 4 hours.

While the chicken marinates, grate the cucumber for the tzatziki and squeeze it dry in a clean kitchen towel. This keeps the sauce from turning watery later.

In a separate bowl, mix the Greek yogurt, squeezed cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, dill, and 1/4 tsp salt. Cover and chill until ready to serve.

Cook the rice according to package directions if you haven't done it ahead, then set aside.

Heat a 12-inch grill pan or outdoor grill to medium-high, about 200 C / 400 F. Brush the grates lightly with oil.

Shake off excess marinade and place the chicken thighs on the grill. Cook for 6 to 7 minutes per side, until the internal temperature reaches 165 F / 74 C and the juices run clear.

Move the chicken to a cutting board and let it rest for 5 minutes, then slice.

Warm the pita on the grill for 30 seconds per side, until soft with light char marks, then cut into wedges.

Divide the rice between four bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, red onion, and olives.

Add a spoonful of feta to each bowl, then finish with a generous dollop of tzatziki. Scatter parsley on top and serve with pita wedges and lemon wedges on the side.