Preheat oven to 400°F (200°C). Season both sides of chicken breasts with garlic powder, paprika, salt, and black pepper.

Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts and sear for 2-3 minutes per side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F. Let chicken rest on a cutting board for 5 minutes, then dice into bite-sized pieces.

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and bell peppers. Add the diced chicken, chickpeas, cooked quinoa, sunflower seeds, and feta cheese.

In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, honey (if using), salt, and pepper until smooth.

Pour the dressing over the salad and toss gently to combine. Divide into meal prep containers or serve immediately.