In a mixing bowl, combine freshly squeezed lemon juice, chopped dill, minced garlic, olive oil, and honey for a zesty marinade. Add salt and pepper to taste. Place the chicken breasts into the bowl, ensuring they are well-coated, and cover. Let the chicken marinate in the refrigerator for at least 15 minutes, or preferably up to overnight.

Heat a grill or skillet over medium heat and add a touch of olive oil. Once hot, add the marinated chicken breasts. Cook for about 6 to 7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Remove from heat and let rest before slicing.

In a medium bowl, mix together Greek yogurt, finely chopped cucumber, diced dill, and a splash of lemon juice. Add minced garlic, season with salt and pepper, and stir well until smooth and creamy. Chill in the refrigerator.

Prepare the rice according to package instructions, using water or broth for flavor. Bring to a boil, cover, reduce heat, and let simmer for about 15-20 minutes. Fluff before serving.

In a serving bowl, layer rice as the base. Top with sliced, grilled chicken, diced tomatoes, and additional veggies. Drizzle with tzatziki sauce and serve immediately or store for meal prep.