1. In a mixing bowl, combine the olive oil, minced garlic, oregano, paprika, cumin, black pepper, salt, and lemon juice. Stir until well blended. Add the chicken chunks and toss to coat thoroughly. Cover the bowl and let the chicken marinate for 20 to 30 minutes.

2. While the chicken marinates, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, chicken broth (or water), olive oil, and salt. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Let it simmer for about 15 to 18 minutes, or until the rice is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.

3. Heat a skillet over medium-high heat. Add the marinated chicken to the skillet and sear for 4 to 5 minutes on each side, or until the chicken is golden brown and cooked through.

4. In the same skillet that was used for the chicken, add the diced zucchini and bell peppers. Sauté for 3 to 4 minutes until they are tender. Then add the cherry tomatoes and cook for an additional 2 minutes. Finally, remove the pan from the heat and stir in the fresh cucumber and red onion.

5. To create your Mediterranean Chicken and Rice Bowl, start with a generous serving of fluffy rice as the base. Layer the sautéed vegetables evenly over the rice, followed by the golden seared chicken on top.

6. Sprinkle your bowl with chopped fresh parsley, lemon zest, and feta cheese for that extra touch of Mediterranean flair. Drizzle a bit of olive oil and finish with a squeeze of fresh lemon juice before serving.