In a small bowl, mix olive oil, oregano, garlic powder, paprika, salt, and black pepper to create a marinade.

Rub the marinade evenly over the chicken breasts and let them sit for 15 minutes to absorb the flavors.

Preheat a grill or skillet over medium-high heat. Cook the chicken breasts for 6-8 minutes per side, or until fully cooked and golden brown. Set aside to rest for 5 minutes, then slice into strips.

Prepare the dressing by combining Greek yogurt, lemon juice, dried dill, and minced garlic in a small bowl. Mix well and set aside.

Assemble the bowls by dividing the cooked quinoa or rice evenly among serving bowls.

Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.

Drizzle the prepared yogurt dressing over the bowls and garnish with fresh parsley.

Serve immediately and enjoy!