Rinse the jasmine rice under cold water until clear, then combine with 0.66 cups of water in a small pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.
Preheat your oven to 400 degrees Fahrenheit. Dice the gold potato into small half-inch cubes.
Toss the potato cubes with half of the olive oil and a pinch of sea salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crisp.
Season the chicken breast with dried oregano, sea salt, and black pepper. Heat the remaining olive oil in a skillet over medium-high heat.
Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Remove from the pan and let rest for 5 minutes before slicing.
In a small bowl, whisk together the lemon juice, minced garlic, and chopped fresh parsley to create a bright dressing.
Dice the cucumber into small rounds or half-moons.
Assemble the bowl by placing the cooked rice at the base, then topping with the sliced chicken, roasted potatoes, and fresh cucumber.
Drizzle the lemon-garlic herb sauce over the entire bowl and serve immediately.