In a large mixing bowl, whisk together ¼ cup of olive oil, 3 minced garlic cloves, the juice of 1 lemon, 2 tablespoons of red wine vinegar, 1 tablespoon of dried oregano, 1 teaspoon of ground cumin, and salt and black pepper to taste.

Add 1.5 pounds of chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 4 hours.

Preheat your grill or skillet over medium-high heat. Place the marinated chicken thighs on the grill or skillet and cook for 5-7 minutes per side, until internal temperature reaches 165°F (75°C).

Transfer the chicken to a cutting board and let it rest for 5 minutes. Then slice the chicken into thin strips.

Start with a base of 2 cups of cooked rice in each bowl. Arrange the sliced chicken on top, followed by diced cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives.

Drizzle creamy tzatziki sauce over each bowl and finish with a sprinkle of chopped parsley. Serve immediately.