Preheat the oven to 375F.

Marinate the chicken: In a medium bowl or small baking dish add the olive oil, dried oregano, dried thyme, lemon juice, garlic powder, onion powder, kosher salt and ground pepper and whisk this mixture to combine. Add the chicken breasts and toss in the marinade. Let marinate while you prepare the rest of the ingredients.

Cook the rice: To a medium pot over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the minced garlic, dried oregano and salt and cook for 1-2 minutes until fragrant. Add the rice and cook for 1 minute, stirring frequently. Add the broth and bring to a simmer over medium-high heat. Once simmering, turn to low heat and cook with the lid on most of the way until the rice is tender and the liquid is absorbed, about 12-15 minutes. When the rice is ready, remove from the heat, add the diced sundried tomatoes and fluff / stir the rice with a fork. Put the lid on for 10 minutes. After 10 minutes, remove the lid and fluff the rice again. Set aside.

Cook the chicken: Heat a nonstick oven-safe skillet (or cast iron skillet) over medium-high for 2 minutes. Add the seasoned chicken breasts and turn the heat down to medium-low, cook the chicken breasts for 3 minutes, flip and cook for another 3 minutes. Turn the heat off and place the chicken in the oven for 10-12 minutes or until the chicken is cooked through, to an internal temperature of 165F. Let the chicken breasts rest on a plate until cool enough to handle.

Assemble the bowls: Once the rice and chicken are done, chop the chicken into bite-sized places. Then, add ½ - ¾ cup rice to each bowl. Arrange equal portions of the pickled onions, thinly sliced cucumber, halved baby tomatoes, kalamata olives, hummus and tzatziki in each bowl. Garnish each bowl with about 1 tablespoon of fresh chopped dill.