In a medium bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, salt, and pepper to create the marinade.

Place chicken thighs in a shallow dish or resealable bag, pour the marinade over, coat thoroughly, and refrigerate for at least 30 minutes.

Heat grill or skillet over medium-high heat for about 5 minutes. Add marinated chicken and cook for 5-7 minutes on each side until golden brown and cooked through.

Remove chicken from heat, let it rest for 5 minutes, then slice it into bite-sized pieces.

In serving bowls, layer cooked rice or cauliflower rice, sliced chicken, cherry tomatoes, cucumber, red onion, and olives. Top with tzatziki sauce and parsley.