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Finely shred zest from lemon; juice lemon. Combine zest, juice, chicken, broth, garlic and oregano in a large saucepan; bring to a simmer over medium-high heat. Reduce heat and simmer, covered, for 10 minutes or until no pink remains in chicken. Drain, reserving 1/3 cup of the cooking liquid.
Meanwhile, chop half the cucumber; slice the remaining half. Place reserved cooking liquid in a medium bowl; whisk in yogurt. Remove half the dressing and set aside. Add chicken to the bowl along with the chopped cucumber; toss to coat.
Layer tomato and sliced cucumber on plates. Top with chicken mixture. Drizzle with some of the reserved dressing. Season with salt and pepper. If desired, top with fresh oregano. Pass remaining dressing.