Pat the chicken breasts dry with paper towels to help the seasoning stick better and create a beautiful golden exterior during cooking. Drizzle the chicken with olive oil, then season both sides evenly with paprika, turmeric, garlic powder, salt, and black pepper. Use your hands or a spoon to gently rub the spices into the chicken so every piece is fully coated. Let the chicken sit for about 10–15 minutes if possible, allowing the flavors to absorb more deeply before cooking.

Heat a grill pan, skillet, or outdoor grill over medium heat. Once hot, place the seasoned chicken onto the pan and cook for about 5–6 minutes per side, depending on thickness, until the outside becomes golden and lightly charred while the inside cooks completely through. Avoid constantly flipping the chicken, as leaving it undisturbed helps develop better color and flavor. The chicken is ready when the internal temperature reaches 165°F and the juices run clear.

Transfer the cooked chicken to a cutting board or plate and let it rest for at least 5 minutes before slicing. Resting helps the juices redistribute throughout the meat, keeping the chicken tender and juicy instead of dry. Once rested, slice the chicken into thin strips or bite-sized pieces for easy layering inside the bowl.

In a small bowl, combine the Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, turmeric, salt, and black pepper. Whisk everything together until the dressing becomes smooth, creamy, and evenly blended. Taste and adjust the flavor if needed by adding more lemon juice for brightness or extra pepper for depth. For the best texture and flavor, refrigerate the dressing briefly while assembling the bowls.

Divide the chopped greens and cooked quinoa evenly between serving bowls. Spread the quinoa around the bowl rather than piling it in one spot so every bite feels balanced. If using warm quinoa, allow it to cool slightly before assembling to help keep the vegetables crisp and fresh.

Arrange the sliced chicken, cherry tomatoes, cucumber slices, red onion, black olives, crumbled feta cheese, fresh dill, and parsley over the greens and quinoa. Try layering the ingredients separately rather than mixing everything together immediately, which gives the bowl a colorful, fresh Mediterranean-style presentation.

Drizzle the creamy dressing generously over the top of the bowl right before serving. Add fresh lemon wedges on the side for extra brightness and freshness. If desired, finish with additional herbs, cracked black pepper, or a light drizzle of olive oil. Serve immediately while the vegetables are crisp, the chicken is juicy, and the flavors are fresh and vibrant.