In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.

Add the cubed chicken breasts and coat well. Let sit at room temperature for 10 minutes.

In a medium saucepan, bring chicken broth and lemon juice to a boil. Add the rinsed rice, cover, reduce the heat, and simmer for 15 minutes.

In a bowl, combine yogurt, dill, remaining lemon juice, salt, and olive oil to make tzatziki. Chill in the refrigerator.

Preheat the grill and thread chicken onto skewers. Grill for 10-12 minutes until cooked through.

Fluff the lemon rice, serve with grilled skewers, tzatziki, parsley, and lemon wedges.