Marinate the Chicken (Night Before): In a bowl, mix olive oil, salt, pepper, garlic, oregano, Greek yogurt, and lemon juice. Add the chicken and toss until fully coated. Cover and refrigerate overnight (or at least a few hours).
Make the Tzatziki: Grate the cucumber and squeeze out as much liquid as possible (don’t skip this).
Mix with olive oil, salt, lemon juice, garlic, Greek yogurt, and dill if using. Chill until ready to serve.
Roast the Cherry Tomatoes: Preheat oven to 410°F (210°C).
Toss tomatoes with olive oil and salt, then roast for 20 minutes until blistered and jammy. Finish with a pinch of salt right out of the oven.
Make the Risotto: Start over medium-high heat.
Heat olive oil and butter in a large pan. Add the marinated chicken and sear for 6–8 minutes until golden. It doesn’t need to be fully cooked through. Remove and set aside. Reduce to medium heat.
Add the remaining butter, then sauté shallots and garlic for about 2 minutes until soft and fragrant.
Add arborio rice and salt. Toast for 2–3 minutes, stirring, until slightly translucent.
Pour in the white wine and let it simmer for about 4 minutes until reduced.
Add chicken stock one cup at a time, stirring and letting it absorb before adding more. This is where the creaminess builds—don’t rush it.
With the final addition of stock, stir in the seared chicken and finely chopped sun-dried tomatoes. Cook until the risotto is creamy and the rice is just al dente.
Turn off the heat, then fold in the spinach so it gently wilts from the residual heat (keeps it bright and not overcooked).
Finish with butter, Parmesan, and feta, stirring until glossy and creamy.
To Serve: Spoon into bowls, top with roasted cherry tomatoes, and add a generous scoop of cold tzatziki on the side.
