In a medium mixing bowl, whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, minced garlic, dried oregano, ground coriander, kosher salt, and black pepper.

Add the cubed chicken breast and toss thoroughly until every piece is evenly coated. Let marinate at room temperature for 15 minutes (or covered in the refrigerator for up to 4 hours).

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the rinsed basmati rice, ground turmeric, and ground cumin. Toast the rice grains for 90 seconds until fragrant and golden.

Pour in the chicken bone broth. Bring to a rolling boil, then immediately reduce the heat to low, cover tightly with a lid, and simmer undisturbed for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff gently with a fork.

Heat a large heavy cast-iron skillet over medium-high heat with a drizzle of olive oil until lightly smoking. Add the chicken cubes in a single layer (do not overcrowd).

Sear undisturbed for 3 to 4 minutes to achieve deep golden-brown caramelized edges. Flip with tongs and cook for another 3 to 4 minutes until thoroughly cooked through to 165°F (74°C). Transfer to a plate.

Assemble 4 meal prep containers or bowls: Divide the warm golden turmeric rice among bowls. Arrange the seared chicken cubes, diced cucumbers, halved tomatoes, Kalamata olives, and crumbled feta cheese in neat sections. Dollop with cool dill tzatziki and serve with warm pita triangles and fresh lemon wedges!