Rinse the quinoa under cold water using a fine mesh strainer.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa cooks, preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix 1 tablespoon olive oil, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Brush the chicken breasts with the spice mixture on both sides.
Grill the chicken breasts for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove chicken from heat and let rest for 5 minutes, then dice into bite-sized pieces.
In a large bowl, combine the cooled quinoa, grilled chicken pieces, cherry tomatoes, diced cucumber, chopped red onion, parsley, cilantro, and crumbled feta cheese.
In a small bowl, whisk together lemon juice, extra virgin olive oil, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Serve immediately or refrigerate for up to 2 days before serving.