Greek Chicken Thighs + Marinade:

• 1/3 cup avocado oil (sub extra virgin olive oil)
• 1 tablespoon + 1 teaspoon red wine vinegar
• 4 teaspoons dried oregano leaves
• 4 teaspoons garlic, minced
• 2 teaspoons dijon mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dried coriander
• 4–6 bone-in, skin-on chicken thighs

Bowl Components:

• 1 cup kalamata olives, pitted
• 1 cup english cucumber, diced
• 1/2 red or orange bell pepper, diced
• 1/2 pint cherry tomatoes, halved or quartered
• 4 oz feta cheese, crumbled (regular or dairy-free)
• 1/4 cup red onions, diced (or sliced)
• 2 tablespoons Greek Vinaigrette
• 2–3 cups rice, cooked
• 1 avocado, cubed
• 1/2 cup tzatziki sauce (more, if desired)
• 2–3 pieces pita bread, cut into triangles
• garnish: lemon wedges, cracked black pepper and some fresh parsley