Prepare the Chicken: Cut the chicken into 1-inch cubes, pat dry, and set aside. Heat olive oil in a large skillet over medium-high heat until shimmering.

Sauté the Onions and Garlic: Add chopped red onion to the skillet and sauté for 5-7 minutes until translucent. Add minced garlic and cook for an additional minute.

Add the Bell Peppers: Mix in diced bell peppers and sauté for about 5 minutes until softened.

Incorporate the Tomatoes and Olives: Stir in diced tomatoes, Kalamata olives, and sun-dried tomatoes. Cook together for 2-3 minutes.

Season the Sauce: Add tomato paste, oregano, basil, and red pepper flakes. Season with salt and black pepper. Simmer for 15-20 minutes until thickened.

Cook the Chicken: Add chicken pieces to the skillet and cook for 8-10 minutes until cooked through and no longer pink.

Prepare the Rice: Rinse rice under cold water. Heat a saucepan with a splash of olive oil, and toast the rice for 2-3 minutes.

Cook the Rice: Pour in chicken broth and a little salt. Bring to a boil, cover, and let simmer for 18-20 minutes.

Fluff the Rice: Once done, let sit covered for 5-10 minutes. Fluff with a fork.

Make the Tzatziki Sauce: Squeeze cucumber to remove excess moisture. Mix with yogurt, garlic, lemon juice, and salt. Stir in dill and refrigerate.

Assemble the Bowls: Spoon rice into bowls, top with chicken mixture, and add a dollop of tzatziki.

Garnish and Serve: Finish with fresh parsley and lemon wedges. Enjoy with family and friends!