Preheat your grill to medium-high heat, around 375°F (190°C). Ensure your grill grates are clean.

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

Coat the chicken breasts with the marinade and let it sit for at least 15 minutes at room temperature.

In a medium saucepan, bring water or chicken broth to a boil. Add quinoa, cover, and reduce heat to low. Let simmer for 15-20 minutes.

Place the marinated chicken on the preheated grill and cook for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (74°C).

In a large bowl, start with a base of quinoa, layer sliced grilled chicken, and add toppings like cherry tomatoes, cucumber, red onion, olives, and feta cheese.

Add a dollop of hummus on top and garnish with chopped parsley.

Serve with lemon wedges to squeeze over the bowl just before eating.