In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken pieces and mix well to coat. Cover and let marinate for at least 15 minutes.

In a medium saucepan, bring chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

In a large skillet over medium heat, add the marinated chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown.

In serving bowls, layer the cooked rice, followed by the cooked chicken, cherry tomatoes, cucumber, red onion, and crumbled feta cheese. Garnish with fresh parsley.