In a mixing bowl, whisk together olive oil, lemon juice, and seasonings to create the marinade. Pound the chicken breasts to about 1/2-inch thick, then immerse them in the marinade. Cover and refrigerate for at least 30 minutes.

In a mixing bowl, combine Greek yogurt, minced garlic, chopped fresh dill, and lemon juice. Mix well until smooth, then season with salt and let it sit in the refrigerator for about 20 minutes.

Prepare your base of rice or quinoa according to package instructions, usually rinsing before cooking. Typically cook on stovetop or in a rice cooker until fluffy and tender, about 15-20 minutes.

Preheat your air fryer to 380°F. Place the marinated chicken in the basket, cook for 7 minutes, then flip and cook for an additional 3-4 minutes until internal temperature reaches 165°F.

Transfer the chicken to a plate to rest for about 5 minutes, then slice into strips for layering onto the bowls.

Layer a base of rice or quinoa, topped with diced fresh vegetables. Add sliced chicken and drizzle with tzatziki sauce, finishing with a dash of olive oil and lemon juice.