In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and pepper until well combined. Add the boneless, skinless chicken thighs, ensuring they are evenly coated in the marinade. Cover the bowl and refrigerate for at least 15 minutes, or up to 24 hours for deeper flavor infusion.

Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of salted water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and has absorbed the water. Fluff with a fork and set aside.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated chicken thighs in a single layer, ensuring they don’t overlap. Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from heat, allow it to rest, and then slice it into strips.

In a separate bowl, combine the plain Greek yogurt, grated cucumber, finely chopped dill, lemon zest, and a pinch of salt. Mix well until all ingredients are evenly incorporated. Let the tzatziki chill in the refrigerator for a few minutes to allow the flavors to meld together while you prepare the bowls.

To create your Mediterranean Gyro Bowls, begin by dividing the fluffy quinoa evenly among four bowls as the base. Top each serving with sliced chicken, fresh cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Finally, add a generous dollop of tzatziki on top, and garnish with chopped parsley for a burst of color and freshness. Serve warm and enjoy!