Marinate the chicken: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken thighs and toss until each piece is well coated. You'll see the oil turn a pale golden colour as it clings to the meat — that's the flavour sticking.

Layer the slow cooker: Scatter the sliced red onion across the bottom of your slow cooker. It will soften and release its sweetness as it cooks. Place the marinated chicken thighs on top in a single layer if possible. The smell of garlic and lemon will already be filling your kitchen.

Cook low and slow: Cover and cook on low for 6 hours or on high for 4 hours. About halfway through, you'll notice the kitchen smells like a Greek taverna — that oregano and thyme working their magic. The chicken is ready when it shreds easily with a fork and the juices run clear.

Shred the chicken: Using two forks, shred the chicken directly in the slow cooker. Stir it through the juices so every strand stays moist. The texture should be tender, not stringy — you want it to hold its shape but yield at the slightest pressure.

Prepare the toppings: While the chicken finishes, dice the cucumber, halve the cherry tomatoes, and crumble the feta. If you're making the quick tzatziki, grate the cucumber, squeeze out the water, and stir it into the yogurt with a pinch of salt. The cucumber should release a fresh, grassy scent.

Assemble the bowls: Spoon a generous portion of brown rice or quinoa into each bowl. Top with the shredded chicken, a handful of cucumber and tomatoes, a scattering of olives, a generous crumble of feta, and a dollop of the yogurt mixture. Serve immediately while the chicken is still warm.