Marinate Chicken: Put olive oil, lemon juice, soy sauce, worcestershire, garlic, salt, pepper, and lemon zest in a bowl. Whisk to combine. Place chicken breasts in a large bowl and pour marinade over top. Let marinate, a minimum of 30 minutes.

Green Goddess Dressing: While chicken is marinating, add Green Goddess Dressing ingredients to a food processor. Blend or pulse until fully combined - don't over-blend - there should still be little pieces of dark green herbs, but not chunky. Taste and adjust any flavors, seasonings, etc. as-desired. Set aside. 

Grill Chicken: Heat grill to medium-high heat (approximately 400 degrees F). Place chicken on direct heat (direct flame) and cook for 4-5 minutes per side. Move chicken off the direct heat (direct flame) so that it is cooking on indirect heat and cook for an additional 5-7 minutes or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your instant-read meat thermometer. Remove from grill and let meat rest 5-10 minutes at room temperature so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 5 additional degrees reaching 165 degrees F.). Cut into cubes. 

Build Bowl: Divide rice, grilled chicken, feta, dill, avocado, green onions, and quick-pickled onions between two bowls. Top with as much Green Goddess Dressing as you desire. Enjoy!