In a mixing bowl, combine olive oil, minced garlic, fresh lemon juice, and oregano to create a zesty marinade. Add the chicken thighs, ensuring they are fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Preheat your grill or skillet over medium-high heat. Remove the chicken thighs from the marinade, discarding the leftover liquid. Grill or sauté the chicken for about 6-7 minutes on each side until they reach an internal temperature of 165°F.

While the chicken rests, cook your white rice according to package instructions, usually taking about 15 minutes. Fluff the rice with a fork once done cooking, and season with a pinch of salt if desired.

In a separate bowl, combine diced cucumbers, tomatoes, and a drizzle of olive oil. Toss gently with salt and pepper to taste.

For homemade tzatziki, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill in a bowl. Stir until well combined and adjust seasoning with salt.

Start assembling the bowls by spooning a generous cup of cooked white rice into each bowl. Slice the rested chicken thighs and layer them on top of the rice.

Drizzle tzatziki and add a dollop of hummus over the chicken and salad. Finish with crumbled feta cheese and halved Kalamata olives.

Serve immediately for the best flavor and texture, and savor every bite of this Mediterranean feast.