Balanced Grilled Chicken Gyro Plate

In a mixing bowl, combine the chicken thighs with 2 tablespoons of olive oil, dried oregano, garlic powder, cumin, half of the salt, and half of the black pepper. Toss well to ensure the chicken is evenly coated and let it marinate while you prepare the rice and tzatziki.

In a medium saucepan, combine the rinsed long-grain white rice, water (or broth), and a pinch of salt. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 minutes or until tender and liquid is absorbed. Remove from heat and stir in the freshly chopped dill.

Make the tzatziki: In a medium bowl, mix together the Greek yogurt, grated and squeezed cucumber, minced garlic, red wine vinegar, remaining olive oil, and the remaining salt and black pepper. Stir until well combined and set aside.

Preheat a grill pan or outdoor grill to medium-high heat. Add the marinated chicken thighs and grill for about 5 to 7 minutes per side, or until thoroughly cooked through and nice char marks form.

Remove the chicken from the grill and let it rest for 5 minutes, then slice into strips.

Assemble the plates by dividing the dill rice among four bowls or plates, topping with the sliced grilled chicken, and serving with a generous dollop of the homemade tzatziki on the side.