Rinse and toast the quinoa. Rinse quinoa under cold water in a fine-mesh sieve. Heat a medium pot over medium heat, add the quinoa (no oil), and toast for 2–3 minutes until it smells nutty.

Cook the quinoa. Add 2 cups broth (or water) and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let it sit covered for 5 minutes. Fluff with a fork.

Make the lemon-garlic marinade. In a bowl, combine 2 tablespoons olive oil, lemon zest, half the lemon juice, garlic, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Season the chicken. Toss chicken pieces in the marinade. Let sit 10–20 minutes while the quinoa cooks. If you have time, marinate up to 2 hours in the fridge.

Prep the veggies. Halve tomatoes, dice cucumber, and thinly slice red onion. Roughly chop parsley. Set aside.

Sear the chicken. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add marinated chicken in a single layer. Cook 4–6 minutes, stirring occasionally, until browned and cooked through. Remove from heat.

Make the dressing. In a small jar or bowl, whisk the remaining lemon juice with Dijon, honey, a pinch of salt and pepper, and 1–2 teaspoons olive oil. Taste and adjust for acidity and salt.

Assemble the bowls. Add a bed of quinoa and a handful of spinach or arugula to each bowl. Top with chicken, tomatoes, cucumber, and red onion. Sprinkle with parsley and feta.

Finish and serve. Drizzle with the lemon dressing and add a squeeze of fresh lemon. Sprinkle red pepper flakes if you like a little heat.