Instructions:

1. In a bowl, toss the chicken with 1 tbsp olive oil, half the lemon zest and juice, 1 tsp oregano, paprika, salt and pepper. Set aside to marinate while you prepare the remaining elements.
2. In a separate bowl, stir the yoghurt with the remaining lemon zest and juice, the chopped herbs, and a pinch of salt and pepper. Chill until ready to serve. Combine the tomatoes, cucumber and olives with 1 tbsp olive oil and the remaining oregano. Season lightly. Stir a squeeze of lemon juice and a pinch of salt through the warm rice.
3. Heat the remaining olive oil in a pan over medium heat. Cook the chicken until golden and cooked through, turning once. Rest briefly before slicing.
4. Divide the rice between bowls. Top with the sliced chicken, tomato salad and red onion. Spoon over the herb yoghurt and finish with extra chopped herbs.