Make the tzatziki first. Grate the cucumber on the large holes of a box grater, toss it with a pinch of the salt, and let it sit 5 minutes. Squeeze it hard in a clean kitchen towel until it stops dripping.

Stir the squeezed cucumber into the Greek yogurt with the garlic (grated or minced fine), 1 tablespoon of the lemon juice, half the dill, and a pinch of salt. Cover and refrigerate while you cook.

Halve the cherry tomatoes and toss them with the red onion, 1 tablespoon of the olive oil, the remaining lemon juice, and a pinch of salt and pepper. Set aside.

Trim the chicken thighs of any big fat pockets and cut them into strips about the width of your thumb. Pat dry, then toss with the oregano, smoked paprika, and the remaining salt and pepper until evenly coated.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add half the chicken in a single layer and cook undisturbed for 4 to 5 minutes until deeply browned on the bottom.

Flip and cook 3 to 4 minutes more until the thickest piece reads 165°F on an instant-read thermometer. Move to a plate and repeat with the second batch. Crowding the pan is what makes chicken steam instead of brown.

Warm the brown rice in the microwave for 1 to 2 minutes while the second batch finishes.

Divide the rice among four bowls. Top each with a quarter of the chicken, a quarter of the tomato salad, and a generous spoonful of tzatziki. Finish with the remaining dill and serve.