In a medium bowl, combine olive oil, lemon juice, lemon zest, minced garlic, fresh dill, salt, and black pepper. Mix until well blended, then add the boneless chicken breasts, ensuring they are fully coated in the marinade. Let the chicken marinate for at least 15 minutes at room temperature.

Heat a skillet or grill pan over medium heat. Place the marinated chicken breasts in the pan, cooking them for 6–7 minutes on each side until they reach an internal temperature of 165°F. After cooking, let the chicken rest for 5 minutes before slicing.

In the same skillet, add a drizzle of olive oil. Once hot, add your cauliflower rice and sauté for 3–4 minutes until tender and slightly golden. Season lightly with salt.

In a small mixing bowl, combine Greek yogurt with a splash of lemon juice, chopped fresh dill, and a pinch of salt. Stir until smooth and creamy.

To assemble your Lemon Dill Chicken Bowl, divide the warm cauliflower rice among serving bowls. Top each bowl with the sliced grilled chicken, fresh cucumber slices, creamy avocado, and bright cherry tomatoes. Drizzle with the dill yogurt sauce and serve immediately.