Rinse 1 cup of brown rice under cold water. Combine with 2 cups of water and a pinch of salt in a saucepan; bring to boil, then simmer for about 45 minutes.

Season 1 pound of chicken breasts with Greek seasoning and black pepper. Heat 2 tablespoons of olive oil in a skillet; cook the chicken for 6-7 minutes on each side until golden brown and cooked through.

Remove the chicken and let it rest for 10 minutes before chopping it into bite-sized pieces.

Combine 3 tablespoons of olive oil, 2 tablespoons of red wine vinaigrette, juice of half a lemon, 1 teaspoon of garlic powder, and season with salt and pepper in a mason jar; shake well.

In a large mixing bowl, toss together 1 cup of halved cherry tomatoes, 0.5 cup crumbled feta, 0.25 cup sliced red onion, and 1 sliced cucumber. Drizzle with dressing and toss again.

Assemble the bowls starting with a scoop of rice, followed by the chopped chicken and cucumber salad. Drizzle with any remaining vinaigrette and serve immediately.