In a medium bowl, whisk together olive oil, minced garlic, lemon juice, and red wine vinegar. Add oregano, cumin, and salt and pepper. Combine thoroughly.

Place the chicken thighs into the bowl with the marinade, ensuring each piece is well-coated. Cover and chill in the refrigerator for at least 30 minutes.

Preheat grill or skillet to medium-high heat. Grill or pan-fry chicken for about 5-7 minutes on each side until golden-brown and cooked through.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice into thin strips.

In each serving bowl, create a base with rice or cauliflower rice. Layer with sliced chicken, cherry tomatoes, cucumber, red onion, kalamata olives, and feta.

Drizzle tzatziki sauce over the topped bowls and sprinkle with fresh parsley. Serve with warm pita bread.