In a large ziplock bag add raw chicken and all of the marinade ingredients above. Close bag. Massage the marinade into the chicken breasts. Place bag in a bowl and refrigerate for up to 8 hours or as little as 30 minutes.
*The longer the better, but 30 minutes still works well!*
When the chicken is done marinating: Remove chicken from marinade and discard access marinade. Dab the chicken breasts with a paper towel to remove a little of the extra marinade, but not all of it. Heat a large skillet over medium heat. Drizzle 1 tsp of olive oil into the skillet. Cook chicken for about 4-5 minutes on each side until golden brown and the internal temp reaches 165 degrees. Remove chicken from the pan. Set aside and let it rest for about 8-10 minutes. Slice the chicken up into strips after letting it rest.
Add all ingredients for the cucumber salad above into a bowl and mix together well.
If eating right away add 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of diced chicken to each bowl. Top with extra feta, if desired.
If making this to eat throughout the week combine the chicken and rice and place the cucumber salad into a separate container.