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

In a mixing bowl, combine olive oil, lemon juice, dried oregano, ground paprika, garlic powder, salt, and black pepper. Whisk to create a marinade.

Submerge chicken breasts in marinade, coating well. Let marinate for at least 15 minutes.

In a pot, bring water or broth to a boil, add quinoa, reduce heat to simmer, cover, and cook for 15-20 minutes until liquid absorbs.

Cook marinated chicken on grill for 6-7 minutes per side until internal temperature reaches 165°F (75°C). Let rest before slicing.

Assemble bowls with quinoa base, topped with sliced chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives.

Finish with feta cheese and a dollop of hummus, garnished with parsley.