Marinate Chicken: Combine garlic powder, onion powder, paprika, cumin, turmeric, and oregano with lemon juice, olive oil, and yogurt in a bowl. Whisk until smooth, then add salt and pepper to taste. Coat chicken thighs in marinade, cover, and refrigerate for at least 2 hours.

Cook Rice: Rinse 1 cup of rice, combine with 2 cups water and a pinch of salt in a pot. Bring to boil, reduce to simmer, cover, and cook for 15-20 minutes until rice is tender. Fluff with a fork.

Prepare Salad: Dice cucumber and halve cherry tomatoes, mixing them in a bowl with minced red onion, dill, lemon juice, and salt. Toss gently and set aside.

Roast Chicken: Preheat oven to 425°F (220°C). Arrange marinated chicken on a lined baking sheet and roast for 40-45 minutes until caramelized and reaches 175°F (75°C). Broil for an additional 5 minutes if desired.

Make Tzatziki: Grate cucumber, squeeze out moisture, and mix with yogurt, minced garlic, lemon juice, dill, mint, and salt in a bowl. Stir until smooth and refrigerate.

Rest Chicken: After roasting, let chicken rest for 10 minutes. Mix reserved pan juices into fluffed rice for added flavor.

Assemble Bowl: Layer flavored rice, roasted chicken thighs, cucumber salad, and a dollop of tzatziki in each bowl. Garnish with feta or herbs if desired.