In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the meat.

Rinse the quinoa under cold water. In a medium saucepan, bring chicken broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Slice cherry tomatoes, cucumber, and red onion. Pit and halve the Kalamata olives. Chop the fresh parsley and set aside.

Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken breasts and cook for 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from heat and let rest for 5 minutes before slicing.

Divide the cooked quinoa evenly among four bowls. Arrange sliced chicken on top, followed by cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese. Sprinkle fresh parsley over each bowl.

Drizzle extra-virgin olive oil or lemon juice over the bowls, or add a dollop of hummus or tzatziki on the side.

Serve immediately while the chicken is warm and the vegetables are fresh. For meal prep, cover the bowls separately in airtight containers and store in the refrigerator for up to three days.