Prepare the Base: Cook couscous or quinoa according to package instructions. Fluff with a fork and set aside.

Make the Tzatziki: Grate half a cucumber. Place shavings in a clean towel and squeeze out all excess liquid. Mix the dry shavings with yogurt, lemon juice, minced garlic, chopped dill, and a pinch of salt. Refrigerate.

Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add ground chicken. Let it sear for 2 minutes without moving to develop color.

Season the Chicken: Break up the meat and add dried oregano, garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through (about 6-8 minutes).

Prep Salad: In a small bowl, toss sliced cucumbers and red onions with a squeeze of lemon and a pinch of salt.

Assemble: Divide the cooked grains into bowls. Top with the warm spiced chicken and the fresh cucumber salad.

Serve: Add a generous dollop of tzatziki sauce on top and garnish with extra fresh dill.