In a pot, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.

In a skillet, heat olive oil over medium heat. Season chicken pieces with garlic powder, onion powder, salt, and pepper. Cook for 6-8 minutes until golden brown and cooked through.

In a mixing bowl, combine crumbled feta cheese, Greek yogurt, lemon juice, minced garlic, chopped dill, olive oil, and black pepper. Whisk until smooth.

In serving bowls, layer cooked rice, chicken, and top with cherry tomatoes, cucumber, red onion, and feta sauce. Garnish with fresh parsley.