Marinate the chicken. In a bowl, combine the chicken, lemon zest and juice, 2 minced garlic cloves, 1 tablespoon olive oil, oregano, thyme, paprika, pepper, and 3/4 teaspoon salt. Toss to coat. Let sit for at least 20 minutes at room temperature, or refrigerate up to 8 hours.

Cook the quinoa. Rinse quinoa under cold water until it runs clear. In a medium pot, bring broth (or water) to a boil. Stir in quinoa and 1/4 teaspoon salt. Reduce heat, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Prep the veggies. While quinoa cooks, halve tomatoes, dice the cucumber, slice the red onion, and chop spinach and parsley. Set aside.

Make the yogurt sauce. In a small bowl, whisk Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, the remaining grated garlic clove, and a pinch of salt. Thin with a teaspoon of water if needed until drizzle-able. Taste and adjust salt or lemon.

Cook the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer (work in batches if needed). Sear 3–4 minutes per side until browned and cooked through. If marinade collects in the pan, let it reduce slightly to glaze the chicken. Taste and season with a pinch of salt if needed.

Warm the spinach. Toss spinach into the hot skillet for 30–60 seconds just until slightly wilted, or leave it fresh if you prefer more crunch.

Assemble the bowls. Spoon quinoa into bowls. Top with chicken, tomatoes, cucumber, red onion, and spinach. Drizzle with the lemon-garlic yogurt. Finish with chopped parsley and any optional toppings like feta or avocado.

Serve. Add an extra squeeze of lemon, a crack of black pepper, and a pinch of red pepper flakes if you like heat.