In a large bag, combine the chicken, olive oil, minced garlic, lemon juice, red wine vinegar, Oregano, Greek yogurt, and desired amount of salt/pepper.
Seal bag and toss to coat thoroughly.
Allow chicken to marinate a minimum of 30 minutes, up to 10 hours.
Drain marinade and add chicken to skillet.
Cook chicken 4 minutes each side until no longer pink. Set aside to cool.
While chicken is cooling, prepare the cucumber salad by adding the cucumbers, lemon juice, olive oil, red wine vinegar, garlic, and Oregano to a medium bowl. Mix thoroughly. Set aside.
Make Tzatziki sauce by combining the yogurt, cucumber, garlic, dill, lemon juice, and lemon zest in a small bowl. Once combined, set aside.
To assemble bowls, divide rice evenly between 4 containers (1/2 cup of rice, tomatoes, and red onions).
Top with chicken, cucumber salad, and Tzatziki sauce.
Place lids on containers and store in refrigerator.