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

Place chicken breasts between two pieces of plastic wrap and pound to exactly 1/2 inch thickness using a meat mallet. Transfer to a shallow bowl or ziplock bag, pour marinade over chicken, and turn to coat. Refrigerate for at least 30 minutes, or up to 4 hours.

While chicken marinates, prepare tzatziki sauce by grating cucumber and squeezing out excess liquid with a clean kitchen towel. In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Mix well, cover, and refrigerate.

Cook rice or quinoa according to package directions (usually 15-20 minutes). While rice cooks, prep vegetables by halving tomatoes, dicing cucumber, shredding lettuce, and slicing red onion.

After chicken has marinated at least 30 minutes, preheat air fryer to 380°F. Place marinated chicken in basket and air fry for 7 minutes. Flip and cook 3-4 minutes more until internal temperature reaches 165°F and chicken is golden brown. If using a skillet, heat 1 tablespoon oil over medium heat and cook 5-6 minutes per side until golden brown and cooked through.

Let chicken rest for 5 minutes before slicing. Assemble bowls by starting with rice or quinoa, adding vegetables, topping with sliced chicken, and finishing with tzatziki. Drizzle with extra olive oil and lemon juice if desired.