In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt, salt, and pepper. Massage to mix.

Add chicken into the bag and marinate for at least 20 minutes, up to 12 hours.

Remove chicken from marinade and cook in a skillet over medium-high heat until internal temperature reaches 165°F, about 3-4 minutes per side.

Let the chicken cool and then cut into bite-sized pieces.

Prepare cucumber salad by tossing sliced cucumbers with lemon juice, olive oil, red wine vinegar, garlic, and oregano.

Make tzatziki sauce by mixing Greek yogurt, finely diced cucumber, garlic, chopped dill, lemon juice, lemon zest, salt, pepper, and optional mint.

Refrigerate tzatziki and cucumber salad while preparing bowls.

Divide cooked rice, cherry tomatoes, and red onion slices into meal prep containers.

Top with cooked chicken, cucumber salad, and a dollop of tzatziki sauce.

Store bowls in the refrigerator and enjoy within 3-5 days.