In a medium sized mixing bowl whisk together olive oil, oregano, lemon juice and kosher salt.

Add in cubed chicken breast, stir to combine and let marinade for 30 minutes.

Once the chicken has marinaded add the chicken to a non-stick skillet set over medium high heat.

Cook until just lightly browned on the outside, about 3 minutes. Don't worry if the chicken is still a little pink. It will finish getting cooked in the oven.

Preheat oven to 425 degrees F.

Stretch dough as thin as possible onto a silpat lined baking sheet. This is my preferred method because you do not have to worry about having cornmeal on hand.

Lightly coat the dough with olive oil and sprinkle the pizza with 1/2 cup feta cheese.

Top the cheese with chicken, red onions and cherry tomatoes.

Bake for 15-18 minutes until the dough is fully cooked and the top is just lightly golden.

Remove pizza from the oven, top with remaining 1/4 cup feta cheese and diced cucumber.

Drizzle with desired amount of tzatziki sauce.

Add shredded cucumber to a colander, sprinkle with salt and toss to coat evenly.

Let the cucumber sit (I leave my colander in the sink) for about 30 minutes to help draw some the water out of the cucumber. I like to press the cucumber agains the colander just to get as much water out as possible.

In a medium sized mixing bowl add salted cucumber, Greek yogurt, grated garlic, lemon juice, minced dill and minced mint. Stir together to combine. Keep cold until ready to use.