Whisk together the marinade/dressing: olive oil, lemon juice, red wine vinegar, garlic, honey, dijon mustard, oregano, salt, and pepper. Set aside.

Trim the chicken and add to a ziplock bag. Pour half of the marinade onto the chicken, and save the rest for your salad dressing.

Put the chicken back in the fridge to marinate for at least 20 minutes while you prep everything else.

Once ready to cook, start the rice: heat a pot on low-medium heat and add olive oil, then the garlic. Sauté for 2 minutes, careful not to burn.

Add the rice and mix around, then add water or broth and salt and bring to a boil.

Once boiling, cover and reduce heat to a simmer. Cook on low for 15 minutes, then remove from heat.

While the rice cooks, chop the salad ingredients and add to a bowl with the leftover dressing.

Mix together the tzatziki.

Preheat the grill to medium-high heat and grease it.

Add the chicken and cook for 6 minutes per side with the lid closed, or until chicken reaches 165°F.

Remove from the grill, cover with foil, and let rest for 5 minutes before slicing.

Assemble plates with rice, salad, chicken, dill, pepperoncini, tzatziki, and any extra dressing !!