If you haven't already, marinade the chicken as early as possible (up to 24 hours ahead of time).
In a large skillet or cast iron pan, warm the olive oil over medium high heat and add the Diced Red Onions and cook about 2-3 minutes until softened. Add the garlic, Diced Zucchini, and cherry tomatoes and cook for 3-5 minutes. Season with kosher salt and pepper.
While cooking, heat the Wild Rice in a larger bowl. Remove the veggies from the pan and add to the bowl of rice. Add the sliced olives and a sprinkle of Parsley. Stir together and set aside.
In the same pan, over medium high heat, add the Marinaded Greek Chicken (it should have enough oil on it) without most of the marinade and cook, stirring occasionally, until the chicken is cooked through, about 4-5 minutes. Remove from the heat once cooked. Reserve 2/3 of the chicken for Greek Chicken Garlicky Spaghetti and Greek Chicken and Wild Rice Salad.
On each plate, add the wild rice salad, greek chicken, feta, and olives. Sprinkle with more Parsley and serve with lemon slices.

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