Whisk together the olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes in a mixing bowl until fully combined.

Place chicken breasts between two sheets of plastic wrap and pound to about 1/2-inch thickness using a meat mallet or heavy skillet. Add chicken to the marinade and let rest for at least 30 minutes, or up to 4 hours in the refrigerator.

Make the tzatziki: grate the cucumber and squeeze out excess liquid using a clean kitchen towel. Combine with Greek yogurt, lemon juice, olive oil, garlic, salt, and fresh dill. Stir well and refrigerate until ready to serve.

Cook rice or quinoa according to package instructions. Halve the tomatoes, dice the cucumber, shred the romaine, and slice the red onion.

Preheat air fryer to 380°F. Remove chicken from marinade and arrange in a single layer in the basket. Air fry for 7 minutes, flip, then cook an additional 3 to 4 minutes until the internal temperature reaches 165°F. Alternatively, cook in a skillet over medium heat for 5 to 6 minutes per side until golden and cooked through.

Let the chicken rest for 5 minutes before slicing. Assemble bowls with a base of rice or quinoa, then top with romaine, tomatoes, cucumber, and red onion. Add sliced chicken, a generous spoonful of tzatziki, and crumbled feta. Drizzle with olive oil and a squeeze of lemon juice before serving.