In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Add chicken breasts and marinate for at least 15 minutes.

Preheat the grill to medium-high heat.

Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and juices run clear.

Remove from grill and let it rest for 5 minutes before slicing.

In a pot, bring water (or chicken broth) and salt to a boil.

Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.

In serving bowls, layer cooked quinoa, sliced grilled chicken, and top with cherry tomatoes, cucumber, bell pepper, avocado, feta cheese, and mixed greens.

Drizzle with dressing made from olive oil, lemon juice, honey, salt, and pepper.