In a bowl, whisk together olive oil, lemon juice, minced garlic, and salt to create a marinade. Pound each chicken breast to ½ inch thickness. Add chicken to the marinade and let it sit for at least 30 minutes.

While the chicken marinates, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and herbs in a bowl. Stir until creamy and refrigerate for at least 15 minutes.

Prepare rice or quinoa according to package instructions, usually simmering until fluffy, about 15-20 minutes. Fluff with a fork.

Preheat air fryer to 380°F. Place marinated chicken in the basket and air fry for 7 minutes. Flip and cook for another 3-4 minutes until internal temperature reaches 165°F.

After cooking, let the chicken rest for 5 minutes. Then slice into strips for layering.

Assemble your bowls starting with a base of cooked rice or quinoa, add fresh veggies, sliced chicken, and top with tzatziki.