In a large bowl, toss the chicken cubes with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper until well coated. For deeper flavor, let marinate for 15-20 minutes in the fridge if time allows.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F.

While the chicken cooks, prepare the lemon-herb dressing. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, oregano, garlic powder, salt, and pepper until well combined. Taste and adjust seasoning as needed.

If needed, cook quinoa according to package directions (typically 1 cup dry quinoa with 2 cups water, simmered for 15 minutes). Divide the cooked quinoa evenly among four bowls or meal prep containers.

Top each bowl with equal portions of cooked chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Arrange in sections for presentation or toss together for easier eating.

Keep the dressing in separate small mason jars or airtight containers if meal prepping. Drizzle over the bowls just before serving and toss to combine. Enjoy cold or warm the chicken and quinoa for 60-90 seconds in the microwave at 50% power, covered with a damp paper towel.