Begin by marinating the chicken. In a large bowl, combine the chicken strips, olive oil, dried oregano, garlic powder, and a pinch of salt and pepper. Mix well, ensuring the chicken is evenly coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, using chicken broth instead of water for added flavor, if desired.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips. Cook for about 6-8 minutes, or until the chicken is browned and fully cooked through, stirring occasionally.

While the chicken cooks, prepare the tzatziki. In a medium bowl, mix the Greek yogurt with the diced cucumber, a splash of olive oil, a pinch of salt, and freshly squeezed lemon juice to taste. Adjust seasoning as necessary.

To assemble the bowls, divide the cooked rice among serving bowls. Top with the cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. Finish with a generous dollop of tzatziki sauce on top.