In a large bowl, combine ¼ cup olive oil, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon ground cumin, and salt and pepper to taste. Add 1 pound of chicken breasts into the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.

Preheat your grill or skillet over medium-high heat for about 5 minutes. Remove the marinated chicken from the refrigerator and place it on the hot grill. Cook the chicken for 6–7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

In a separate bowl, whisk together 1 cup of Greek yogurt and the juice of 1 lemon until smooth and creamy.

In another bowl, combine 1 cup of diced tomatoes, 1 cup of diced cucumber, ½ cup of finely chopped red onion, ½ cup of pitted and diced Kalamata olives, and ½ cup of crumbled feta cheese. Toss gently to blend all the ingredients.

Heat a non-stick skillet over medium heat and place your corn tortillas or soft taco shells on it for about 30 seconds on each side until they are warm and pliable.

Take one warmed tortilla and place a generous portion of sliced grilled chicken in the center. Top it with the vibrant salad mixture, and drizzle with the tangy yogurt sauce prepared earlier.

Finish by garnishing your assembled tacos with a sprinkle of freshly chopped parsley for an added pop of color and flavor. Serve the Mediterranean Chicken Tacos immediately.