Marinate the chicken. In a bowl, mix olive oil, minced garlic, lemon juice, honey, soy sauce, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat. Let sit for 15–30 minutes while you start the quinoa. If you have time, chill for up to 4 hours for deeper flavor.

Cook the quinoa. Rinse quinoa under cold water until it runs clear. Combine quinoa, broth, bay leaf, and a pinch of salt in a small pot. Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Turn off heat and let sit, covered, 5 minutes. Fluff with a fork and discard the bay leaf.

Sear the chicken. Heat a large skillet over medium-high. Add a light drizzle of oil. Spread the chicken in a single layer and cook 5–7 minutes total, flipping once, until cooked through and golden at the edges. Avoid crowding the pan so it browns instead of steams.

Make the drizzle. In a small jar, whisk or shake together olive oil, lemon juice, garlic, Dijon, honey, and a pinch of salt and pepper until emulsified. Adjust acidity and salt to taste.

Prep the veggies. Halve tomatoes, dice cucumber, slice pepper and onion, and chop herbs. Keep them crisp and bite-size for easy eating.

Assemble the bowls. Add a bed of quinoa to each bowl. Top with spinach, chicken, tomatoes, cucumber, bell pepper, and onion. Add avocado and cheese if using. Spoon the lemon-garlic drizzle over the top and finish with fresh herbs.

Taste and tweak. Add a pinch of salt, a squeeze of lemon, or another splash of dressing to brighten everything right before serving.