Pat the chicken dry with paper towels and place it in a large zip-lock bag. If they are thick or uneven, you may want to slice them horizontally or pound with a meat mallet to 1-inch thickness.

In a small to medium bowl, combine the Greek yogurt, olive oil, lemon juice, honey, garlic, oregano, thyme, salt, and pepper. Whisk until smooth for 30 seconds.

Pour the Greek yogurt marinade into the bag with the chicken, seal, and move around to coat. Marinate for at least 30 minutes at room temperature, or in the fridge for up to 8 hours.

Meanwhile, prepare your favorite tzatziki sauce recipe. Refrigerate for at least 30 minutes to let the flavors develop.

Right before you're ready to eat, cook the yogurt marinated chicken using your preferred method (pan sear, bake, grill, or air fry) until an internal temperature of 165°F is reached. Let the cooked chicken rest for 5 minutes on a cutting board, then slice against the grain.

Meanwhile, divide your desired base ingredients (such as rice, cucumbers, tomatoes, red onions, olives, avocado, feta cheese, and pine nuts) evenly among the bowls. Layer each Greek chicken bowl with the cooked chicken and finish with 1/4 cup of tzatziki sauce and lemon wedges for serving.