Dice the cucumbers into small, even cubes and halve the cherry tomatoes, placing them in a large mixing bowl. While prepping the vegetables, combine the garlic powder, oregano, cumin, smoked paprika, and salt in a small dish to streamline the seasoning process.
Rub the dry spice blend evenly over both sides of the chicken breasts. Heat olive oil in a large skillet over medium-high heat for exactly 2 minutes until shimmering. Add the chicken and sear for 6–7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.
While the chicken sizzles in the skillet, whisk together the Greek yogurt, minced garlic, lemon juice, and fresh dill in a separate bowl. Continue whisking until the sauce becomes slightly thick, smooth, and glossy.
Remove the cooked chicken from the pan and transfer it to a clean plate. Let it rest undisturbed for 5 minutes to lock in moisture.
Assemble each bowl with warm pita rounds or cooked quinoa, fresh vegetables, sliced chicken, kalamata olives, and a generous drizzle of the garlic yogurt sauce. Garnish with any remaining herbs if desired.