Whisk together olive oil, lemon juice, dried oregano, paprika, garlic powder, salt, and black pepper in a small bowl. Coat chicken breasts thoroughly with marinade and let sit for 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor.

Rinse quinoa under cold water using a fine-mesh strainer until water runs clear. In a medium saucepan, bring 2 cups water or chicken broth to a rolling boil. Add rinsed quinoa, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let rest covered for 5 minutes, then fluff gently with a fork.

Heat grill or grill pan over medium-high heat until very hot. Cook marinated chicken breasts for 6-7 minutes per side without moving, until golden brown with clear grill marks and internal temperature reaches 165°F on a meat thermometer.

Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute, then slice into strips.

While chicken rests, prepare the vegetables by halving cherry tomatoes, dicing cucumber into bite-sized pieces, and thinly slicing red onion.

Divide cooked quinoa evenly among four serving bowls. Top each with sliced grilled chicken.

Arrange cherry tomatoes, cucumber, red onion, and Kalamata olives in sections around each bowl. Add a dollop of hummus and sprinkle with crumbled feta cheese. Garnish with fresh chopped parsley and serve with lemon wedges on the side.