Preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush the chicken breasts evenly with the olive oil and spice mixture on both sides.
Place the chicken breasts on the grill pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
While the chicken cooks, combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce 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, then fluff with a fork.
In a large bowl, combine the cooked quinoa, baby spinach, cherry tomatoes, shredded carrots, diced cucumber, and diced red bell pepper.
Add lemon juice and chopped fresh parsley to the quinoa and vegetable mixture and toss gently to combine.
Slice the cooked chicken breasts into strips.
Divide the quinoa and vegetable mixture evenly between two bowls and top each with sliced chicken.
Serve immediately.