Cut the chicken breasts into 1-inch cubes and pat them dry. Season with salt, pepper, and a drizzle of olive oil. Let marinate for about 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, add sliced red onion and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 additional minute.

Add diced red and yellow bell peppers to the skillet and sauté for 5 minutes until softened.

Stir in diced tomatoes, Kalamata olives, and chopped sun-dried tomatoes. Simmer together for about 4-5 minutes.

Mix in 2 tablespoons of tomato paste along with dried oregano, basil, and red pepper flakes. Season with salt and pepper to taste.

Add the marinated chicken cubes to the skillet and cook until browned and cooked through, about 8-10 minutes.

Rinse 1 cup of long-grain rice under cold water until clear. In a separate saucepan, heat 1 tablespoon of olive oil over medium heat and toast the rice for 2-3 minutes.

Pour in 2 cups of chicken broth and bring to a boil. Lower the heat, cover, and let simmer for 18-20 minutes.

While the rice rests, mix together 1 cup of Greek yogurt, grated cucumber, lemon juice, olive oil, salt, pepper, and chopped fresh dill for tzatziki sauce. Refrigerate for at least 30 minutes.

Assemble your bowl with fluffy rice, cooked chicken mixture, drizzle with tzatziki sauce, garnish with fresh parsley and serve with lemon wedges.