In a large bowl, combine the cubed chicken breasts with olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss well to ensure even coating. Let marinate for 15 minutes if possible.

Heat a non-stick skillet over medium-high heat. Add the marinated chicken in a single layer and sauté for 6-8 minutes until golden brown and cooked through. Transfer to a plate.

In a blender, combine feta cheese, Greek yogurt, lemon juice, garlic powder, and a drizzle of olive oil. Blend until smooth, adding water if too thick. Adjust seasoning.

Prepare serving bowls with a scoop of rice or quinoa, layer sautéed chicken, cherry tomatoes, cucumber, and red onion. Drizzle with feta sauce.

Garnish with parsley or dill and optional olives. Serve immediately.