In a mixing bowl, combine olive oil, dried oregano, garlic powder, paprika, salt, and black pepper. Whisk until well blended. Coat the chicken breasts thorough in the marinade and let it sit for at least 10 minutes.

Rinse quinoa under cold water to remove bitterness, then add it to a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.

Heat the grill to medium heat. Grill the marinated chicken breasts for 6-8 minutes per side until golden brown and cooked through. Let rest for 5 minutes before slicing.

Assemble the bowl by placing quinoa at the base, then arrange grilled chicken, cherry tomatoes, cucumber, and red onion on top. Crumble feta cheese and scatter olives.

Garnish with chopped parsley and squeeze lemon juice over before serving with lemon wedges on the side.