In a medium bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined.

Pound the chicken breasts to a uniform ½-inch thickness, then coat with the marinade. Refrigerate for at least 30 minutes, preferably 2-4 hours.

In a mixing bowl, combine Greek yogurt, grated cucumber, lemon juice, and minced garlic. Add salt and fresh dill, mixing until smooth.

Prepare vegetables by dicing tomatoes and cucumber, slicing red onion, chopping lettuce, and crumbling feta cheese.

Cook chicken in an air fryer at 380°F for 7–11 minutes or in a skillet for 7–8 minutes per side.

Let the chicken rest for 5 minutes after cooking to redistribute juices.

Assemble bowls with cooked rice, chopped vegetables, sliced chicken, and drizzle with tzatziki. Sprinkle with feta and parsley.

Serve immediately with fresh lemon wedges.