Preheat your grill or grill pan over medium-high heat. Pat the chicken breast dry, season both sides with salt, pepper, paprika, and a little garlic powder, then place it on the hot grill. Cook for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside develops light grill marks. Remove from the heat and let it rest for 5 minutes before slicing into cubes or thin strips so the juices stay inside.

Rinse the cucumbers well under cold water, then pat them dry. Slice them into thin coins or half-moons, depending on your preferred texture. If using English cucumbers, you can slice them thinner for extra crispness; if using Persian cucumbers, keep slightly thicker cuts for a satisfying bite.

Spoon the cottage cheese into a medium serving bowl, smoothing it slightly with the back of a spoon or a fork to create a soft, creamy base. If you prefer a thicker texture, stir it a few times to break down larger curds.

Arrange the sliced grilled chicken over one side of the cottage cheese and place the sliced cucumbers neatly beside it. You can keep the sections separate for a clean, café-style look or mix everything lightly for a more blended, salad-style bowl.

Sprinkle salt, pepper, and paprika over the top. Add a generous squeeze of fresh lemon juice to brighten the flavors and balance the creaminess of the cottage cheese. If you enjoy extra flavor, add optional toppings like dill, chives, chili flakes, or everything bagel seasoning.

Serve the bowl immediately for maximum crunch and freshness, or cover and chill it in the refrigerator for 30–60 minutes if you prefer a colder, more refreshing meal.