In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, paprika, thyme, cumin, salt, and pepper.
Add the diced chicken to the marinade and toss to coat thoroughly.
Heat a large non-stick skillet over medium-high heat.
Add the chicken in a single layer and cook for 8-10 minutes, stirring occasionally, until browned and cooked through with an internal temperature of 165°F.
While chicken cooks, prepare your bowls by adding a base of cooked orzo or brown rice to each serving container.
Divide the cooked chicken over the grains.
Top each bowl with fresh cucumber, cherry tomatoes, red onion, olives, and a sprinkle of feta cheese.
Drizzle with remaining Greek yogurt or serve on the side.