Marinate Chicken: In a small bowl, add the chicken marinade ingredients. Whisk to combine. Pat chicken thighs dry with paper towels and place in a reusable silicone bag or glass container. Pour the marinade over top and ensure chicken is fully coated. Cover and place in the refrigerator for 30 minutes or overnight. 

Prep: Preheat oven to 400 degrees F. 

Cook Chicken: Place a large cast iron skillet on the stove top and bring to medium-high heat. Add a tiny bit of oil to the pan, just enough to lightly coat the bottom. Once the pan is hot (it should sizzle if you flick some water on it) place the chicken thighs skin-side down in the pan and let sear 3-4 minutes or until the skin is nice and golden brown. Flip the chicken thighs over and then move the skillet to the oven (middle rack and uncovered). Let cook 15-20 minutes or until fully cooked (165 degrees F internal temperature - use a meat thermometer). Let rest 5-10 minutes before serving.

Make Olive Mixture: Combine olives, cucumbers, bell peppers, tomatoes, feta cheese, & red onions in a medium bowl. Add 2 tablespoons Greek Vinaigrette and toss to combine. 

Assemble Rice Bowls: Divide chicken, olive mixture, rice and avocado between individual bowls.

Serve: Add a dollop of tzatziki sauce and some slices of pita bread. Option to garnish with lemon wedges, cracked black pepper, & a bit of fresh parsley. Enjoy!