In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and black pepper. Add the chicken cutlets, toss to coat thoroughly, and let marinate at room temperature for 15 minutes (or refrigerate up to 8 hours).

In a medium saucepan, combine the rinsed quinoa, broth (or water), and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Heat 1 tablespoon of olive oil in a heavy cast-iron skillet or grill pan over medium-high heat. Add the marinated chicken cutlets and sear undisturbed for 5 to 6 minutes until deeply caramelized and golden brown. Flip and cook for another 5 to 6 minutes until internal temperature registers 165°F (74°C).

Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing into 1/2-inch strips to lock in all savory juices.

Divide the warm fluffy quinoa evenly among 4 meal prep bowls. Arrange sliced lemon chicken, diced cucumbers, cherry tomatoes, kalamata olives, and pickled red onions in vibrant sections across the quinoa.

Crown each bowl with crumbled feta cheese, a generous dollop of cool creamy tzatziki, a drizzle of extra virgin olive oil, and fresh lemon wedges. Serve with warm grilled pita triangles.