Marinate the Chicken: In a large bowl, whisk together 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon pepper, the juice and zest of 1 lemon, 1 teaspoon oregano, ½ teaspoon paprika, 1 teaspoon cumin, and 3 minced garlic cloves. Add 1.5 pounds boneless, skinless chicken thighs and toss to coat. Alternatively, you can toss everything in a ziplock bag. Refrigerate for at least 30 minutes or overnight.
Cook the Quinoa: While the chicken marinates, rinse 1 cup dried quinoa under running water. Then simmer it in water or broth, salt, and olive oil over low heat (covered) for about 20 minutes. Let it sit, covered, off the heat for 5 more minutes, then fluff with a fork and serve.
Make the Pickled Onions: Thinly slice 1 red onion and place it in a jar or bowl. Pour in the juice of 3 limes and add salt to taste. Stir to combine and let sit at room temperature for at least 30 minutes. For deeper flavor, refrigerate for a few hours or overnight.
Make the Tzatziki Sauce: In a small bowl, stir together 1 cup full-fat Greek yogurt, ½ cup finely diced English cucumber, a squeeze of lemon juice, 1 teaspoon olive oil, 1 minced garlic clove, salt to taste, and a pinch of fresh or dried dill. Chill until ready to use.
Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 9-10 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Let rest for a few minutes before slicing or chopping.
Assemble the Bowls: Divide the cooked quinoa between four bowls. Top each with sliced chicken, a spoonful of pickled onions, and a generous dollop of tzatziki sauce.
Serve: Garnish with cherry tomatoes, extra lemon zest or fresh herbs if desired. Serve warm and enjoy!
