Make the chicken marinade: In a large bowl, whisk together olive oil, oregano, garlic powder, onion powder, paprika, cumin (if using), salt, pepper, and 1 tablespoon lemon juice.

Marinate the chicken: Add chicken thigh strips to the bowl and toss until every piece is well coated. Let it marinate for at least 15 minutes at room temperature.

Prep the tzatziki: Shred 1 cucumber on a box grater. Place the shredded cucumber in a clean towel or cheesecloth and squeeze firmly until very dry.

Mix tzatziki: In a medium bowl, stir together Greek yogurt, the squeezed shredded cucumber, minced garlic, 1 tablespoon lemon juice, and salt. Taste and adjust salt or lemon.

Prep bowl toppings while the pan heats: Halve cherry tomatoes, dice the second cucumber, and thinly slice red onion. Toss with a small pinch of salt.

Cook the chicken: Heat a skillet or grill pan over medium-high heat. When hot, add chicken in a single layer and cook for 5 to 7 minutes, turning occasionally.

Warm the pita: Warm pita breads briefly in a dry skillet or microwave.

Assemble bowls: Add pita wedges to each bowl. Top with cooked chicken, tomato-cucumber-onion mix, tzatziki, feta, and fresh parsley or dill.

Serve immediately while chicken is warm. Add extras like olives or roasted red peppers if desired.