Rinse quinoa under cold water to remove bitterness. In a medium pot, combine quinoa with water or broth, bringing it to a boil. Reduce heat, cover, and let it simmer for 15 minutes until fluffy.

Marinate chicken breasts with olive oil and spices, then heat a skillet over medium-high. Cook the chicken for 5-7 minutes on each side until golden brown and fully cooked through.

While the chicken is cooking, chop up your vegetables. Add lime juice to your avocado to keep it from browning.

In a blender, combine the avocado, Greek yogurt, olive oil, lime juice, vinegar, honey, garlic, cumin, and spices. Blend until smooth, adding a splash of water if needed to reach your desired consistency.

Start with quinoa as your base. Layer on the chicken, chopped vegetables, and creamy avocado. Drizzle generously with the dressing and garnish with fresh cilantro.