Preheat your grill or oven to medium-high heat, approximately 375°F (190°C) to ensure a perfect sear on your chicken.

In a medium-sized bowl, whisk together olive oil, lemon juice, dried oregano, paprika, garlic powder, salt, and black pepper.

Coat the chicken breasts generously with the marinade and let sit for at least 15 minutes.

Bring water or chicken broth to a boil in a saucepan. Stir in the quinoa, reduce heat, cover, and simmer for 15-20 minutes.

Grill the marinated chicken for 6-7 minutes on each side or roast in the oven for 25-30 minutes until fully cooked.

Slice the cooked chicken into strips and create a base in serving bowls with fluffy quinoa, layered with chicken, veggies, olives, and feta.

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

Serve immediately with lemon wedges for an extra burst of flavor.