Preheat your grill to medium-high heat or your oven to 375°F (190°C).

In a mixing bowl, whisk together olive oil, lemon juice, dried oregano, ground paprika, garlic powder, salt, and pepper until well combined.

Place chicken breasts into the marinade, ensuring they are thoroughly coated. Allow them to marinate for at least 15 minutes.

In a saucepan, bring water or chicken broth to a boil, then add quinoa. Reduce heat to low, cover, and let it simmer for 15–20 minutes until fluffy.

Grill the chicken for about 6–7 minutes on each side until cooked through. If baking, place in the oven for 25–30 minutes.

In each serving bowl, add quinoa as the base, layer with sliced grilled chicken, cherry tomatoes, cucumber, red onion, kalamata olives, and feta.

Serve with hummus on the side and garnish with parsley and lemon wedges.