In a medium glass bowl or zip-top bag, whisk together extra virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, sea salt, and black pepper. Add the chicken breast cutlets, ensuring all pieces are thoroughly coated. Marinate at room temperature for 15 minutes, or refrigerate for up to 4 hours.

In a medium saucepan, heat butter or olive oil over medium heat. Add the rinsed rice, ground turmeric, garlic powder, and salt. Toast the grains for 1 to 2 minutes until aromatic.

Pour in the broth and bring to a rolling boil. Cover tightly with a lid, reduce heat to low, and simmer for 15 minutes undisturbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Heat 1 tablespoon of olive oil in a heavy cast-iron skillet or grill pan over medium-high heat until shimmering. Add the marinated chicken cutlets in a single layer (do not overcrowd).

Sear for 5 to 6 minutes undisturbed until deeply browned and caramelized. Flip and cook for another 4 to 5 minutes until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

Divide the warm golden turmeric rice evenly among 4 wide shallow bowls. Arrange the sliced lemon garlic chicken, diced cucumbers, halved cherry tomatoes, and Kalamata olives over the rice.

Top each bowl with a generous dollop of creamy tzatziki sauce, crumbled feta cheese, and fresh dill. Serve with warm pita bread wedges and lemon wedges for squeezing!