In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper until well combined. Add the cubed chicken breasts to the marinade, ensuring each piece is coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.

In a medium pot, heat olive oil over medium heat. Add rinsed long-grain rice, stirring frequently for 1-2 minutes. Pour in chicken broth and lemon juice, stirring in chopped parsley, dill, and seasoning with salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed.

In a medium bowl, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill. Season with salt and pepper to taste. Cover and refrigerate until ready to assemble.

After marinating, preheat grill or pan over medium-high heat. Cook marinated chicken for 6-8 minutes on each side, until golden brown and cooked through, reaching an internal temperature of 165°F.

Start assembling by placing a serving of lemon-herb rice at the bottom of each bowl. Layer on the cooked chicken, followed by cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Finish with fresh parsley and serve with pita bread or naan if desired.