In a mixing bowl, combine chicken breast with olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Marinate for 20-30 minutes at room temperature or up to 12 hours in the fridge.

Preheat grill or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes each side or until golden brown and internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing.

Rinse quinoa under cold water. In a pot, combine quinoa with water, bring to boil, reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork and drizzle with olive oil.

In a small bowl, whisk together Greek yogurt, lemon juice, grated garlic, olive oil, and salt until smooth.

Assemble bowls by layering cooked quinoa, grilled chicken slices, fresh vegetables, chickpeas, and feta cheese.

Drizzle the creamy dressing over the assembled bowls and serve warm or at room temperature.