Prepare Marinade: Whisk together olive oil, garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, and salt and pepper until well combined.

Marinate Chicken: Place chicken thighs in a resealable bag, pour marinade over, seal and refrigerate for at least 30 minutes.

Cook Chicken: Preheat grill or skillet to medium-high heat. Grill chicken for 5-7 minutes per side until cooked through and internal temperature reaches 165°F.

Rest and Slice: Remove cooked chicken from heat and let it rest for 5 minutes before slicing into thin strips.

Assemble Bowls: In serving bowls, start with a base of rice or cauliflower rice, layer sliced chicken, then add tomatoes, cucumber, onion, and olives.

Garnish and Serve: Drizzle with tzatziki sauce and sprinkle with parsley before serving.