Rinse the quinoa or brown rice under cool water using a fine-mesh strainer. In a medium saucepan, combine the grain, broth, 1 tablespoon olive oil, and 1/2 teaspoon fine sea salt. Bring to a boil, then reduce to a low simmer, cover, and cook according to package directions (about 15 minutes for quinoa, 30–35 minutes for brown rice). When done, fluff with a fork, cover, and let sit for 5 minutes.

In a medium bowl, combine the chicken pieces with 1 tablespoon olive oil, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 2 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice of 1/2 lemon. Stir until the chicken is well coated and let marinate while you prep the veggies, 10–15 minutes (or refrigerate up to 2 hours).

For chicken: Heat a large skillet over medium-high heat and add a light drizzle of oil if needed. Cook the marinated chicken in a single layer, turning occasionally, until browned and cooked through (internal temperature 165°F), about 7–10 minutes. For chickpeas: In a skillet over medium heat, warm 1 tablespoon olive oil. Add the chickpeas, cumin, smoked paprika, garlic powder, and 1/2 teaspoon salt. Cook, stirring often, until the chickpeas are lightly crispy and fragrant, about 8–10 minutes.

While the protein cooks, prepare the vegetables and toppings. Halve the tomatoes, dice the cucumber, thinly slice the red onion, chop the romaine or mixed greens, and halve the olives. Crumble the feta. Toast the pine nuts or sliced almonds in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until lightly golden and fragrant.

In a small bowl or jar, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and freshly ground black pepper to taste. Taste and adjust seasoning, adding more olive oil if it’s too sharp or more lemon/salt if it tastes flat.

Divide the warm cooked grain among 4 bowls. Top each with a portion of chicken or chickpeas. Arrange small piles of tomatoes, cucumber, red onion, olives, and greens around the bowl. Add a generous spoonful of hummus to each bowl, then sprinkle with crumbled feta, toasted nuts (if using), and chopped fresh herbs.

Drizzle each bowl with the lemon-garlic dressing just before serving, passing extra dressing at the table if desired. Serve warm or at room temperature, enjoying the contrast of warm grains and protein with cool, crisp veggies.