In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.

In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for 2-3 minutes. Add chicken broth and salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.

In a large skillet over medium-high heat, add the marinated chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown.

In a small bowl, whisk together olive oil, lemon juice, honey, dijon mustard, and minced garlic until well combined.

In serving bowls, layer the cooked rice, topped with the cooked chicken, cherry tomatoes, cucumber, feta cheese, red onion, and parsley. Drizzle with the dressing before serving.