1
Preheat oven to 400°F (200°C).
2
In a large bowl, whisk together olive oil, lemon juice, cumin, smoked paprika, salt, and pepper. Add the chicken and mix to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3
Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 5-7 minutes per side, or until cooked through. Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
4
While the chicken is cooking, prepare the rice. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
5
In a large bowl, combine the cooked rice, diced onion, minced garlic, mixed bell peppers, and cherry tomatoes. Mix well to combine.
6
Once the chicken is cooked, let it rest for 5 minutes before slicing it thinly against the grain.
7
To assemble the bowls, place a portion of the rice mixture on each plate, followed by a few slices of the chicken. Drizzle with tzatziki sauce, if desired, and serve immediately.