In a large bowl, combine the Greek yogurt, olive oil, chicken, garlic, paprika, oregano, red chili pepper flakes, and a large pinch of salt and pepper. Let marinate for 30 minutes.
In the meantime, combine the cucumbers, avocado, lemon juice, dill, salt, and pepper in a medium bowl and place in the fridge until ready to serve.
Preheat your oven to 425°F. Spread the chicken evenly on a large baking sheet lined with foil. Bake 15 minutes, toss and bake another 5 minutes, or until the chicken is fully cooked through (internal temperature of 165°F). Switch the oven to a broil the last 2-3 minutes of baking.
To assemble the bowls, add the chicken, as much of the avocado mixture as you would like, and other add ins lettuce, rice, tzatziki sauce, tahini, onions, and chickpeas. The options of what you can add in these bowls are really endless!
Servings 8
Serving Size 4 ounces
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Macros are for the chicken only
Please note that my nutrition label is approximate and has slight rounding.