Marinate the chicken: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and toss to coat. Marinate at least 20 minutes (up to 24 hours in the fridge).
Make tzatziki: Stir Greek yogurt, grated/squeezed cucumber, olive oil, lemon juice, dill, garlic, and salt. Adjust lemon and salt to taste. Chill while you cook.
Prep the veggies: Halve tomatoes, dice cucumber and bell pepper, slice red onion, and chop herbs. Set aside.
Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes so the basket gets hot. Lightly oil the basket if it isn’t nonstick.
Air-fry the chicken: Shake off excess marinade. Arrange chicken in a single layer. Cook 10–14 minutes, flipping once, until internal temp hits 165°F (74°C) and edges are lightly charred. Thighs usually take 12–14 minutes; breasts 10–12 minutes depending on thickness.
Rest and slice: Let chicken rest 5 minutes, then slice or chop into bite-size pieces.
Assemble bowls: Add a base of rice, quinoa, or greens. Top with chicken, tomatoes, cucumber, bell pepper, red onion, olives, and feta. Spoon over tzatziki. Finish with fresh herbs and a squeeze of lemon.
Optional extras: Add hummus, pickled onions, or crushed pita chips for texture. Drizzle with a little olive oil if you like.
