Combine olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl. Whisk until blended. Coat chicken breasts with marinade and marinate for at least 30 minutes.

Mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a separate bowl. Stir until well combined and refrigerate for at least 20 minutes.

Wash and chop the lettuce, tomatoes, cucumbers, and red onion into bite-sized pieces. Crumble feta and chop parsley.

Cook rice according to package instructions.

Remove marinated chicken from fridge to reach room temperature. Preheat air fryer to 380°F and cook chicken for 10–11 minutes or until internal temperature reaches 165°F. Alternatively, use a skillet and cook chicken for 7–8 minutes per side.

After chicken has rested for 5 minutes, slice it. Distribute rice in bowls, layer veggies, top with sliced chicken, tzatziki, crumbled feta, and parsley.