Preparation

• MARINADE: Add all the dry seasonings along with Calabrian chili, garlic, vinegar, lemon juice and olive oil to a bowl and stir together. Add the chicken pieces and let marinate for at least 30 minutes and up to 2 hours. Cover and refrigerate if marinating for longer than 30 minutes. Prepare tzatziki while the chicken marinates.
• TZATZIKI: Add the grated cucumbers to a sieve and sprinkle with salt. Let it sit over a bowl for 15 minutes or until the water drains from the cucumbers. Add the yogurt, lemon juice, garlic, and dill to a small bowl. Whisk to combine. Squeeze out any remaining water from the cucumbers using a kitchen towel and add the cucumbers to a bowl. Mix with a spoon. Taste and adjust with more salt as desired.
• COOK: Add the chicken to an indoor grill pan or lightly oil the grates of an outdoor grill once it’s heated to 450ºF. Add the chicken and cook for 8-12 minutes, flipping halfway through until the chicken reaches an internal temperature of 160ºF. Remove the chicken to a plate, tent loosely with foil, and let rest for 10 minutes so it cooks through to 165ºF.
• SERVE: Add prepared rice, quinoa, or bulgur to bowl, top with grilled chicken, feta cheese, kalamata olives, cucumbers, tomatoes, red onions, and the spicy tzatziki, and serve!