Cut chicken breast into 1-inch cubes and place them in a mixing bowl.

Add olive oil, lemon juice, minced garlic, salt, and pepper. Toss to coat evenly.

Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

For a deeper lemon-garlic flavor, marinate overnight but add a splash more oil to prevent curing the chicken.

Thread the chicken cubes onto skewers, leaving space for heat circulation.

If desired, thread bell pepper pieces or small cherry tomatoes between chicken cubes.

Preheat a grill or grill pan to medium-high heat and oil the grates lightly.

Grill skewers 3–4 minutes per side, turning once, until golden and the temperature reaches 165°F (74°C).

If no grill is available, broil on a baking tray for 4–5 minutes per side or roast at 425°F (220°C) for 12–15 minutes, turning once.

Let the chicken rest for 5 minutes off the heat before sliding off the skewers.

Cook rice according to package instructions, using low-sodium chicken broth for extra flavor.

For quicker prep, make rice ahead and refrigerate.

Dice cucumber, tomato, and bell pepper into bite-sized pieces.

Slice the avocado just before assembling.

Toss the chopped veggies with a pinch of salt, lemon squeeze, and olive oil.

Place a bed of warm rice at the bottom of each bowl.

Arrange grilled chicken skewers atop the rice.

Add fresh vegetables, avocado slices, and a dollop of tzatziki.

Garnish with chopped herbs, feta, and lemon wedges.

Encourage guests to squeeze lemon over their bowls and combine layers before eating.