In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts, turning to coat completely. Let marinate for at least 20 minutes, or up to 4 hours in the refrigerator.

In a jar or small bowl, combine tahini, fresh lemon juice, minced garlic, and maple syrup (if using). Whisk together and gradually add water until smooth and pourable.

Heat a large skillet over medium-high heat. Remove the marinated chicken from the bowl, shaking off excess marinade, and cook for 6–8 minutes per side until golden brown and reaches 165°F internal temperature.

In the same skillet, cook the quinoa in 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Let sit covered for 5 minutes before fluffing with a fork.

Start with a scoop of quinoa, layer sliced chicken, quartered tomatoes, diced cucumber, sliced red onion, and olives. Drizzle with tahini dressing, then top with feta cheese and parsley.

Serve warm with pita bread or a salad. Customize with more vegetables or swap chicken for chickpeas.