Pound the chicken breasts to an even thickness and cut into bite-sized pieces.

In a medium bowl, whisk together olive oil, lemon juice, oregano, garlic powder, paprika, salt, and black pepper.

Add the chicken pieces to the marinade and toss until fully coated. Cover and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).

Heat a large skillet over medium heat. Add the marinated chicken pieces and cook for 6-8 minutes, stirring occasionally, until cooked through and golden brown.

In a separate skillet, heat the cauliflower rice over medium heat until tender, about 5 minutes. Season with salt and pepper if desired.

Assemble the bowls: Divide the cauliflower rice between serving bowls, and top with the cooked chicken.

Add diced cucumber, cherry tomatoes, crumbled feta cheese, sliced Kalamata olives, and fresh parsley to each bowl.

Drizzle with tzatziki sauce if desired, and serve immediately.