In a medium bowl, combine diced cucumber, red onion, and sliced kalamata olives. Squeeze the juice of half a lemon over the mixture and add chopped fresh dill, seasoning with salt and pepper to taste. Stir thoroughly, ensuring the veggies are well mixed. Cover and refrigerate for at least 15 minutes.

In a separate bowl, mix 1 cup of coconut yogurt with finely chopped cucumber, the juice of a quarter lemon, chopped dill, and garlic powder. Sprinkle in a pinch of salt and stir until the tzatziki is creamy and smooth. Cover and refrigerate for at least 15 minutes.

Heat a large skillet over medium heat and add 2 teaspoons of olive oil. Once hot, add the ground chicken, seasoning it with garlic powder, onion powder, dried oregano, and dill. Cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and fully cooked through.

To assemble, choose a base of rice or cauliflower rice. Spoon the cooked chicken over the base, then generously top with the chilled Greek salsa and a dollop of tzatziki. Optionally sprinkle with extra fresh herbs or olives for added flavor.