In a medium bowl, combine olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk the marinade well, then add the chicken breasts, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 20 minutes.

While the chicken is marinating, prepare the creamy tahini dressing by whisking together tahini, fresh lemon juice, minced garlic, optional maple syrup, and a pinch of salt. Gradually add water until the dressing reaches a smooth consistency.

After marinating, heat a large skillet over medium-high heat. Cook the chicken breasts for 6-8 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove from heat and let rest before slicing.

Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until fluffy. Fluff with a fork once done.

To assemble, divide quinoa among four serving bowls. Top each with sliced marinated chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives. Drizzle with tahini dressing.

Sprinkle crumbled feta cheese and parsley over each bowl and serve warm.