Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 15 minutes.

Cook the Quinoa
Add quinoa, water, and a pinch of salt to a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and set aside.

Cook the Chicken
Heat a large skillet over medium-high heat with a drizzle of olive oil. Sear chicken for 4–5 minutes per side until golden and cooked through (internal temp 165°F). Let rest, then slice.

Make the Tzatziki
In a small bowl, stir together Greek yogurt, cucumber, dill, lemon zest, and salt. Chill briefly to let flavors develop.

Assemble the Bowls
Divide quinoa among bowls. Top with chicken, tomatoes, red onion, olives, feta, and a generous spoon of tzatziki. Garnish with parsley and serve warm.