Season the chicken with garlic powder, paprika, cumin, oregano, salt, and pepper. Toss to coat evenly. Yes, your future self will thank you.
Heat olive oil in a skillet over medium-high heat. Sear the chicken until browned and cooked through, about 6–8 minutes. Don’t rush—flavor needs a moment to glow.
Add cherry tomatoes and olives to the pan for a quick toss, cooking just until they soften and release their charm, about 2–3 minutes.
Stir in the lemon juice, then taste and adjust seasoning. If you like it punchy, squeeze a little more lemon. If you like it mellow, dial it back.
Assemble bowls with a bed of cauliflower rice or quinoa. Top with the chicken-tomato mixture, cucumber, feta, and herbs. Drizzle a little extra olive oil if you’re feeling fancy.
Finish with a dollop of hummus or tzatziki on the side, and serve immediately. Insta-worthy and dinner-ready in one go.
