Preheat your grill or grill pan over medium-high heat.

In a small bowl, mix olive oil, oregano, garlic powder, ground cumin, smoked paprika, salt, and pepper.

Coat the chicken breasts with the spice mixture, ensuring each piece is well-covered. Let it marinate for at least 15 minutes.

Rinse the quinoa under cold water. Combine it with 2 cups of water in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, until the quinoa absorbs all the water and is fluffy. Set aside to cool.

Grill the marinated chicken for 5-7 minutes on each side, or until fully cooked and juicy. Once done, let it rest for a few minutes before slicing thinly.

In a large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, sliced Kalamata olives, and crumbled feta cheese.

Add the cooked quinoa to the bowl and gently toss all ingredients together.

Divide the quinoa salad among four serving bowls and arrange the grilled chicken slices on top.

Drizzle each bowl with fresh lemon juice and garnish with chopped parsley.

Serve immediately and enjoy your Mediterranean Chicken Bowl!