In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, salt, and pepper.

Place chicken thighs in a resealable bag or shallow dish and pour the marinade over the chicken. Refrigerate for at least 30 minutes.

Preheat grill or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F.

Transfer the chicken to a plate and let it rest for 5 minutes, then slice into thin strips.

In serving bowls, create a base with cooked rice, layer with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.

Drizzle with tzatziki sauce and sprinkle with parsley. Serve warm, optionally with pita bread.