In a large bowl, combine the chicken pieces with olive oil, lemon juice, minced garlic, oregano, dill, salt, and pepper. Toss to coat evenly and let marinate for at least 30 minutes in the refrigerator, or up to 4 hours.

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

Remove the quinoa from heat and let it stand covered for 5 minutes. Fluff with a fork and stir in olive oil, lemon juice, and chopped parsley. Season with salt and pepper to taste.

Prepare the lemon-herb vinaigrette by whisking together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, fresh dill, salt, and pepper in a small bowl until well combined.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through to an internal temperature of 165°F, about 6-8 minutes.

Assemble the bowls by dividing the quinoa among four bowls. Top with the cooked chicken, cucumber, cherry tomatoes, red onion, kalamata olives, and a dollop of hummus. Drizzle with the vinaigrette and sprinkle with feta cheese, dill, and parsley.