In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurts and salt and pepper. Massage to mix.

Add chicken into the bag.
Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.

Drain the chicken from the marinade, discarding the marinade.

In a skillet, heat some olive oil over medium-high heat.

Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.

Remove from pan, and let cool.
Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out. (We didn't cut the chicken)

Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano.
Set aside

Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)

Cook brown rice according to package directions. Top with chicken, cucumber salad, and some tzatziki sauce

Note:
* Adjust garlic to your preference. I love garlic. Cut back if you don't The marinade should be drained off, you don't want to eat all that garlic, just use it to flavor your chicken.