In a medium bowl, whisk together olive oil, minced garlic, lemon juice, salt, and pepper to create a marinade. Place chicken breasts in a ziplock bag and pour the marinade over them. Seal and let marinate in the refrigerator for at least 30 minutes.

Mix 1 cup of Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill in another bowl. Stir until combined and refrigerate.

In a saucepan, bring water to a boil and add rice or quinoa. Cook as per package instructions. Fluff with a fork when done.

Preheat air fryer to 380°F. Cook marinated chicken for 7 minutes, flip, and cook for an additional 3-4 minutes until the internal temperature reaches 165°F.

Let cooked chicken rest for 5 minutes, then slice into thin strips.

Assemble bowls with a base of rice or quinoa, topped with fresh vegetables, sliced chicken, and a dollop of tzatziki.