Make the yogurt sauce. In a bowl, mix 1 cup Greek yogurt, lemon zest, 1 tablespoon lemon juice, 1 grated garlic clove, 2 tablespoons chopped dill and/or mint, 1 tablespoon olive oil, 1/4 teaspoon cumin, and a big pinch of salt and pepper. Taste and adjust lemon and salt. Set aside.

Prep the chicken. Pat the chicken dry. In a separate bowl, combine 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a few grinds of pepper. Toss chicken to coat.

Cook the chicken. Heat a large skillet over medium-high. Add a slick of olive oil. Cook chicken 5–7 minutes per side until deeply browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or chop.

Salt the cucumbers. Slice cucumbers thinly. Toss with a pinch of salt and let sit 5 minutes to release water. Pat dry. This keeps your bowl crisp, not watery.

Cook the grain (if using). Prepare rice, quinoa, bulgur, or couscous according to package directions. Fluff and season with a splash of olive oil, lemon juice, and a pinch of salt.

Prep add-ins. Halve cherry tomatoes, thinly slice red onion, and chop nuts if using. If you like a bit of heat, set out chili flakes.

Assemble the bowls. Add a scoop of grains or greens to each bowl. Pile on cucumbers and tomatoes. Add sliced chicken. Spoon over a generous dollop of yogurt sauce.

Finish with flair. Drizzle olive oil, squeeze a little extra lemon, and sprinkle fresh herbs. For brightness, add a pinch of sumac; for heat, use chili flakes.

Serve. Enjoy warm or at room temp. The flavors meld beautifully as the yogurt sauce mingles with the spices and lemon.