1. Place the chicken in a bowl with the minced garlic, lemon juice, 1 Tbsp olive oil, 1 tsp oregano, 1 tsp paprika, 1 tsp kosher salt, and 1/4 tsp pepper for the marinade. Cover and refrigerate while you prep the rest of the ingredients (at least 15 mins).
2. Mix together the grated cucumber, Greek yogurt, grated or minced garlic, lemon juice, 1 Tbsp olive oil, and 1/2 tsp kosher salt for the tzatziki and set aside in the fridge.
3. Rinse and drain the rice. Transfer to a medium pot and add the chicken stock, 1/2 tsp salt, and finely chopped garlic. (If you skipped washing the rice, add 2 more Tbsp stock). Bring to a boil over high heat, then cover and simmer on low heat for 15 mins. Remove the pot from the heat and let rest covered for 10 mins, then stir in the lemon zest, dill, and butter.
4. To make the salad, place the romaine, cucumber, cherry tomatoes, and red onion in a bowl. Whisk together the red wine vinegar, 2 Tbsp olive oil, 1/4 tsp oregano, 1/4 tsp salt, and 1/4 tsp pepper in a separate bowl and set aside until the chicken is done.
5. Preheat a pan over medium high and add 1 Tbsp avocado oil. Sear the chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F. Remove from the pan, let rest for a couple mins, and slice.
6. Toss the salad with the dressing and serve it in a bowl with the lemon dill rice, chicken, tzatziki, and pita. Enjoy!
