Marinate the Chicken: In a medium bowl, combine the chicken chunks with the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Stir well to ensure every piece is coated. Set aside to marinate for at least 20 minutes at room temperature (or up to 4 hours in the fridge).

Make the Tzatziki: While the chicken marinates, prepare the tzatziki. In a separate bowl, mix together the Greek yoghurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir until combined, then cover and place in the fridge for the flavours to develop.

Prepare the Couscous: Place the dry couscous in a heatproof bowl. Pour the boiling stock over it, stir once, then cover the bowl with a plate or cling film. Let it stand for 5-7 minutes until all the liquid is absorbed. Fluff it up with a fork.

Chop the Salad Ingredients: Prepare the remaining bowl components by dicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion. Set aside.

Cook the Chicken: Heat a large frying pan or griddle pan over a medium-high heat. Add the marinated chicken to the hot pan in a single layer. What works best for me is using a griddle pan to get those lovely char marks, but a regular frying pan is perfectly fine. Be careful not to overcrowd the pan; cook in two batches if necessary.

Sear and Finish: Cook the chicken for 4-5 minutes on each side, until it's golden brown and cooked through. The internal temperature should reach 74°C.

Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This is a crucial step to keep it juicy.

Assemble the Bowls: To build your Greek Chicken Bowls, divide the fluffed couscous among four bowls. Top with the cooked chicken, diced cucumber, cherry tomatoes, and red onion. Add a generous dollop of tzatziki, sprinkle with crumbled feta and fresh parsley, and serve immediately.