Heat the avocado oil in a large skillet over medium high heat. Combine the dried seasonings and salt in a small bowl and season both sides of the chicken. Cook the chicken in the hot skillet for a few minutes on each side or until an internal temperature thermometer reads 165F. Remove from the heat and set aside.
Combine all of the ingredients for the tzatziki in a medium size mixing bowl and set aside.
Assemble the bowls
Divide the romaine between 4 salad bowls and drizzle with dressing. Top with the olives, artichoke hearts, and cucumber. Slice the prepared chicken into strips and layer on top of the lettuce, followed by a couple of spoonfuls of the tzatziki. Serve.
Nutrition for 1 chicken bowl with 1 boneless skinless chicken thigh, 1/4th Tzatziki, and 2 tablespoons Primal Kitchen greek dressing