Preheat grill to medium-high heat or oven to 375°F (190°C).

In a small bowl, combine olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper to create the marinade.

Coat the chicken breasts with the spice mixture and let marinate for at least 15 minutes. For deeper flavor, marinate 30 to 60 minutes.

While the chicken marinates, cook the quinoa. Bring 2 cups of water or broth to a boil, add rinsed quinoa, reduce heat, and simmer for 15 to 20 minutes until liquid is absorbed. Fluff with a fork.

Grill the marinated chicken for 6 to 7 minutes on each side until fully cooked and internal temperature reaches 165°F. Alternatively, bake in preheated oven for 25 to 30 minutes. Let rest for 5 minutes before slicing.

Assemble the bowl by starting with a base of quinoa, then top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.

Add a dollop of hummus on the side and garnish with fresh chopped parsley.

Serve with lemon wedges for a fresh, zesty kick.