Combine all ingredients in a jar with a tight fitting lid then shake until well combined.

Place chicken breasts in a large Ziplock bag then add ⅓ cup Greek dressing/marinade, plus additional salt and pepper, then seal the bag and squish to coat. Marinate in the refrigerator for 30 minutes or up to several hours.

Heat a grill pan over high heat, or preheat a grill over high heat until it reaches at least 500 degrees. Add chicken breasts then turn heat down slightly to medium-high and grill until the chicken no longer sticks to the pan/grill, and there are beautiful char marks on the bottom. If using a grill pan, spoon some of the marinade over the top of the chicken then flip and turn heat down again slightly. (Skip this step if using an actual grill as the marinade will cause flare ups.) Grill until the chicken is cooked through then remove to a plate and let rest for at least 10 minutes before slicing or chopping.

Heat a drizzle of extra virgin olive oil in a large skillet over medium-high heat. Add frozen riced cauliflower then season with garlic salt, pepper, and a pinch of dried oregano and saute until tender, 5 minutes. Squeeze in a drizzle of fresh lemon juice and stir to combine.

Scoop cooked cauliflower rice into the bottom of 4 bowls then arrange the sliced grilled chicken and remaining ingredients on top: cucumber, red onion, tomatoes, olives, feta cheese, Tzatziki sauce, and fresh herbs. Drizzle with extra Greek dressing/marinade then serve.