Step 1: Marinate the Chicken

1. In a medium bowl, whisk together:
   • 1 cup yogurt
   • 3 tablespoons olive oil
   • Smoked paprika, garlic powder, onion powder, cumin, salt, and pepper
2. Add chicken breasts or thighs and coat well.
3. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
4. Let the chicken sit at room temperature for 15 minutes before baking.

Step 2: Prepare the Rice Base

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon olive oil over medium heat.
3. Sauté the chopped onion until soft and translucent (about 4–5 minutes).
4. Add minced garlic and dried oregano, stirring for another 30 seconds.
5. Transfer the onion-garlic mixture to a 9×13-inch baking dish.
6. Add rinsed rice, chicken broth, salt, and pepper. Mix gently to combine.

Step 3: Assemble and Bake

1. Place the marinated chicken directly on top of the rice mixture in the baking dish.
2. Cover tightly with foil (or a lid) to seal in moisture.
3. Bake for 35 minutes.
4. Remove foil and bake uncovered for an additional 5–10 minutes, or until the chicken is cooked through and rice is tender.
5. Let rest for 5 minutes before serving.

Step 4: Make the Tzatziki Sauce (While Baking)

1. Grate the cucumber, squeeze out excess moisture using a kitchen towel.
2. In a bowl, combine:
   • 1 cup yogurt
   • Grated cucumber
   • Garlic, lemon juice, olive oil, and chopped dill or mint
3. Season with salt and pepper to taste.
4. Refrigerate until ready to serve.

Step 5: Serve

• Spoon the baked chicken and rice onto plates or bowls.
• Drizzle generously with chilled tzatziki sauce.
• Garnish with lemon wedges, fresh dill, or a few cucumber slices if desired.
• Serve with warm pita bread or roasted veggies on the side.