First place the thinly sliced chicken breast fillets into a large mixing bowl.
Then add in the Greek yogurt, lemon juice, minced garlic, 1 tablespoon of the olive oil, and salt and pepper to taste.
Next mix in the oregano, thyme and rosemary. Make sure the chicken is coated well and evenly in the mixture.
Marinate the chicken for 30 minutes by covering the bowl and placing in the refrigerator.
Heat a tablespoon of olive oil in a skillet over medium-high heat. Then cook the chicken for 3-5 minutes on each side until cooked through and searing it well on the outside so it is crispy.
Once the chicken is done slice it into thin strips.
Now it's time to assemble the bowls. Start by filling a bowl with your choice of cauliflower rice or lettuce mix. Top with sliced cucumbers, onions, cherry tomatoes, feta cheese, olives and the sliced chicken breast. Lastly add a keto-friendly tzatziki sauce and serve immediately.