In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, and salt and pepper to taste.

Coat chicken thighs in the prepared marinade and refrigerate for at least 30 minutes or up to 4 hours.

Preheat grill or skillet to medium-high heat. Cook chicken thighs for about 5-7 minutes on each side or until cooked through.

Transfer chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

In serving bowls, layer cooked rice, sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.

Drizzle with tzatziki sauce and sprinkle with fresh parsley. Optionally serve with pita bread.