Prepare tzatziki sauce – Mix Greek yogurt, diced cucumber, garlic, lemon juice, reserved lemon zest, and dill in a small bowl. Season with salt and pepper to taste. Adjust lemon juice or seasoning if needed. Keep in the fridge until ready to serve.

Make cucumber tomato salad – Combine cucumber, tomato, red onion, parsley, lemon juice, and olive oil in a medium bowl. Season with salt and pepper, taste, and adjust as needed. Store in the fridge until ready.

Preheat oven – Set to 425°F. In a small bowl, combine salt, oregano, onion powder, garlic powder, pepper, and the remaining lemon zest.

Season the chicken – Pat chicken thighs dry and coat evenly with the seasoning mix.

Bake the chicken – Place chicken in a 9×13-inch baking dish. Bake for 25–30 minutes, until golden and cooked through (internal temperature 165°F). Remove from oven, transfer to a cutting board, and let rest for 5 minutes before slicing.

Cook rice pilaf – Prepare according to package instructions while chicken is baking.

Assemble the bowls – Divide rice into four bowls, then add 1–1 ½ cups of mixed greens per bowl. Top each with ¼ of the chicken, ¼ of the cucumber tomato salad, 1 Tbsp tzatziki, 1 Tbsp hummus, and 1 Tbsp feta. Drizzle with tahini sauce if desired.