Prepare Marinade: In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, and season with salt and pepper.

Marinate Chicken: Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Cook Chicken: Preheat grill or skillet to medium-high heat. Grill or sauté chicken thighs for 5-7 minutes on each side until cooked through.

Rest and Slice: Transfer cooked chicken to a cutting board and let it rest for 5 minutes. Slice into thin strips.

Assemble Bowls: In individual bowls, start with a base of cooked rice, layer sliced chicken, and add cherry tomatoes, cucumber, red onion, and Kalamata olives.

Garnish and Serve: Drizzle with tzatziki sauce, sprinkle with fresh parsley, and enjoy with warm pita bread if desired.