Add the quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Bring to a simmer over medium heat and cook for 12 to 15 minutes until tender and the water is absorbed. Drain any excess water, fluff with a fork, and set aside to cool.

Combine all dressing and marinade ingredients in a small jar: olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Stir or shake vigorously until the dressing is fully emulsified.

Pour about one-third of the marinade over the chicken breasts and toss to coat completely. Set the remaining dressing aside in a clean bowl or jar, keeping it completely separate from the raw chicken.

Heat a grill pan or outdoor grill over medium-high heat. Add the marinated chicken and grill for 6 to 8 minutes per side until cooked through and the internal temperature reads 165 degrees F. Do not press down on the chicken while grilling.

Let the chicken rest for 5 minutes before slicing. While it rests, dice the cucumber, chop the tomatoes, and dice the red onion.

Divide the cooled quinoa evenly among 4 serving bowls. Arrange sliced chicken and prepped vegetables on top, then finish with crumbled feta and kalamata olives. Drizzle generously with the reserved clean dressing and serve immediately.