For the chickpeas variation (vegetarian and vegan): Drain and rinse the chickpeas. In a medium bowl, mix them ½ teaspoon each garlic powder, onion powder, and dried oregano, ¼ teaspoon each cumin and dried dill, and ¾ teaspoon kosher salt. Heat 1 tablespoon olive oil in a medium skillet. Add the chickpeas (carefully to avoid spitting) and cook for about 5 minutes, stirring often, until warmed through.
Meal prep tips: This recipe is easy to meal prep: prepare the chicken and tzatziki up to 3 days in advance. Slice the veggies and assemble the bowls directly before serving.
Air fryer: If you have an air fryer, you can air fry the chicken instead of pan searing.
