Start cooking your rice first according to package directions.

In a medium bowl, toss the diced chicken breast with paprika, cumin, salt, and pepper until evenly coated.

Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken in a single layer and cook without moving for 3-4 minutes until golden brown on one side, then flip.

Continue cooking until chicken reaches 165°F internally, about 5-7 minutes total cooking time.

While the chicken cooks, whisk together Greek yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl until smooth.

Assemble the bowl by dividing warm cooked rice into serving bowls, then top with hot cooked chicken, cherry tomatoes, cucumber, and red onion.

Drizzle the Greek yogurt dressing over the top just before serving.