Step 1

Combine ingredients in a small bowl. Whisk to combine.

Step 2

Pat chicken thighs dry (trim excess skin, if necessary) and place in a reusable silicone bag or glass container. Pour marinade over top and ensure chicken is fully coated.Seal/cover and place in the refrigerator for 30 minutes or overnight.

Step 3

Preheat oven to 400 degrees F.  Place a large cast iron skillet on the stove-top and bring to medium-high heat. Add a tiny bit of oil to the pan, just enough to lightly coat the bottom.

Step 4

Once the pan is hot (it should sizzle if you flick some water on it) place the chicken thighs skin-side down into the pan and let sear 3-4 minutes or until the skin is nice and brown.

Step 5

Flip the chicken thighs over and then move the skillet to the oven (middle rack and uncovered). Let cook 15-20 minutes or until fully cooked (165 degree internal temperature). Let rest 5-10 minutes before serving.

Step 6

Combine feta, onion, olives, bell pepper, cucumber and tomatoes in a medium bowl. Add Greek Vinaigrette and toss to combine.

Step 7

Divide chicken, olive mixture, rice and avocado between bowls. Add a dollop of tzatziki sauce and add some slices of pita bread. Garnish with some quick-pickled onions, cracked black pepper, a bit of fresh parsley and some lemon wedges. Enjoy!