Cook the rice according to package directions in salted water. Let it cool slightly until it no longer steams in the bowl.
Wash the chicken breast, pat it dry carefully, and cut it into bite-sized pieces. Season generously with chili powder, thyme, oregano, salt, and pepper.
Heat some oil in a large skillet, fry the chicken until golden brown. It should be nice and juicy and cooked through. Set it aside while you prepare the remaining ingredients.
Wash the cucumber and tomatoes. Cut the cucumber into thin slices and halve the tomatoes. Peel the red onions and cut them into thin rings. Cut the feta into small cubes.
For the dressing, press the two garlic cloves. Wash the parsley and chives, shake them dry, and chop them finely. Mix the Greek yogurt with the garlic, herbs, salt, and pepper. If you like it even fresher, add a squeeze of lemon juice.
Divide the rice evenly among four bowls. Add coleslaw, cucumbers, tomatoes, and onion rings. Top each bowl with fried chicken, then sprinkle evenly with feta cheese.
Finally, drizzle the dressing over the bowls and serve immediately.
