Start the quinoa. Bring the broth to a boil in the saucepan. Stir in the rinsed quinoa, cover, and lower the heat. Simmer gently for about 15 minutes, or follow the package. Remove from the heat and rest, covered, for 5 minutes before fluffing.

Season the chicken. Toss the dry chicken with 1 tablespoon oil, oregano, cumin, ½ teaspoon salt, pepper, and half the garlic. Prepare the lemon and vegetables with clean utensils after setting the raw chicken aside. Keep the yogurt refrigerated while the hot components cook.

Brown in batches. Heat the remaining tablespoon oil in the skillet over medium-high heat. Add the chicken in two uncrowded batches, turning to brown several sides. Allow about 6–9 minutes per batch, checking several thick pieces for 165°F (74°C). Move cooked chicken to a clean plate.

Make the cold sauce. Stir the yogurt with 2 tablespoons lemon juice, the zest, remaining garlic, and remaining ¼ teaspoon salt. Thin with a teaspoon of water only if needed. Stir the remaining tablespoon lemon juice through the cooked chicken off the heat.

Divide the components. Divide quinoa, chicken, and drained chickpeas evenly among four bowls. For immediate serving, add cucumber, tomatoes, feta, parsley, and sauce. For meal prep, refrigerate the cooked components promptly in shallow containers and pack the vegetables, cheese, and sauce separately.

Reheat and finish. Reheat only the chicken, quinoa, and chickpeas until the center reaches 165°F (74°C), adding a little water to the grain. Stir midway if microwaving. Add the chilled vegetables, feta, parsley, and lemon yogurt after heating rather than microwaving them.