In a medium bowl, combine olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes. Whisk until well-mixed.

Pound the chicken to 1/2-inch thickness, coat with marinade, and refrigerate for at least 30 minutes, up to 4 hours.

In a bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and dill. Stir and refrigerate.

Prepare vegetables: tear lettuce, dice tomatoes and cucumber, slice red onion, crumble feta, and chop parsley.

Cook marinated chicken in an air fryer at 380°F for 7-8 minutes or in a skillet until browned and cooked through.

Let chicken rest for 5 minutes to redistribute juices before slicing.

Assemble bowls: Start with rice, layer on veggies, top with chicken, drizzle tzatziki, and garnish with feta and parsley.