Cut chicken into 1-inch pieces; toss with olive oil, garlic, oregano, lemon juice, salt, and pepper in a bowl. Marinate for at least 15-20 minutes, or up to an hour in the fridge.

Heat a large skillet over medium-high. Cook the marinated chicken for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove and set aside.

While chicken cooks, dice the cucumber, halve the cherry tomatoes, thinly slice red onion and bell peppers, and chop fresh herbs.

Whisk together 3 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tbsp red wine vinegar, a pinch of dried oregano, optional minced garlic, salt, and pepper for the dressing. Adjust seasonings as needed.

Start with an optional base (quinoa, rice, or lettuce) in each bowl. Arrange cooked chicken over the base, then artfully arrange chopped cucumbers, tomatoes, red onion, bell peppers, and Kalamata olives.

Sprinkle bowls generously with crumbled feta and fresh dill or parsley. Drizzle with the prepared dressing just before serving.