In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade for your Greek Chicken Bowls. Place boneless skinless chicken breasts in a resealable bag, pound to ½ inch thickness, and pour the marinade over the chicken. Seal the bag and marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, make the tzatziki sauce. In a medium bowl, combine Greek yogurt, grated cucumber, chopped fresh dill, mint, and minced garlic. Stir until well mixed, cover, and set aside in the fridge.

In a saucepan, bring water to a boil, then add rice or quinoa. Reduce to a simmer, cover, and cook according to package instructions, about 15-20 minutes for rice and 12-15 minutes for quinoa.

Preheat your air fryer to 380°F (193°C). Place the marinated chicken breasts in the basket without overcrowding. Air fry for 7 minutes on one side, then flip and cook for an additional 3-4 minutes or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for about 5 minutes, then slice into strips.

Assemble your Greek Chicken Bowls by adding a scoop of cooked grains as the base, layering on the veggies, topping with sliced grilled chicken, and finishing with tzatziki sauce, olive oil, and lemon juice.