Place the chicken thighs in a large bowl.

In a small bowl, combine 1 tablespoon oregano, paprika, cumin, garlic powder, salt, and pepper.

Sprinkle half the seasoning mixture over the chicken. Turn the chicken pieces and coat them with the remaining seasoning.

Heat 3 tablespoons olive oil in a large pan over medium-high heat.

Add the chicken and brown for a few minutes on each side until golden. Transfer the chicken to a plate and set aside.

In a jug or bowl, mix the chicken broth with the remaining oregano, lemon zest, and lemon juice.

Add the remaining tablespoon of olive oil to the same pan and sauté the chopped onion for about 2 minutes until slightly softened.

Stir in the uncooked rice and cook for about a minute so the rice absorbs the flavor.

Pour the broth mixture over the rice and stir gently.

Place the browned chicken pieces on top of the rice. Cover with a lid.

Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes until the rice is tender and the chicken is fully cooked.

While the chicken and rice cook, prepare the salad by chopping the tomatoes, cucumber, red onion, and feta cheese into small pieces and mixing them together.

For the tzatziki sauce, mix the Greek yogurt, cucumber, garlic, dill, and lemon juice in a bowl until smooth.

Once the rice is cooked, fluff it gently with a fork around the chicken and sprinkle with chopped parsley if desired.

Assemble the Easy Greek Chicken and Rice Bowl by adding rice and chicken to bowls, topping with salad and tzatziki.

Serve with warm pita bread and lemon wedges if desired.