In a medium bowl, whisk together olive oil, lemon juice, lemon zest, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until well combined. Pound chicken breasts to a uniform 1/2-inch thickness using a meat mallet, then place in a shallow dish or resealable bag. Pour marinade over chicken, ensuring each piece is well coated. Refrigerate for at least 30 minutes or up to 4 hours for maximum flavor development.

While chicken marinates, prepare the tzatziki sauce. Grate cucumber using a box grater, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth (this prevents watery sauce). In a bowl, combine Greek yogurt, squeezed cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Stir until smooth and refrigerate for at least 15 minutes to allow flavors to meld together.

Cook rice or quinoa according to package directions and set aside. Prepare all vegetables by halving tomatoes, dicing cucumber, shredding lettuce, and thinly slicing red onion. Keep everything fresh by storing in the refrigerator until ready to assemble.

Preheat your air fryer to 380°F. Remove chicken from marinade and place in the air fryer basket in a single layer. Cook for 7 minutes on the first side, then flip and cook for an additional 3 to 4 minutes until the internal temperature reaches 165°F and chicken is golden brown. If using a skillet, heat a tablespoon of oil over medium-high heat and cook each side for 5 to 6 minutes until golden brown with visible caramelization and cooked through to 165°F.

Let chicken rest for 5 minutes before slicing into strips. This resting period locks in the juices for tender, flavorful meat. Assemble bowls by starting with a base of rice or quinoa, then adding portions of lettuce, tomatoes, cucumber, and red onion. Top with sliced chicken, crumbled feta cheese, and a generous drizzle of tzatziki sauce.