In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until well combined. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover and let them sit at room temperature for at least 20 minutes.

While the chicken marinates, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, and optional maple syrup until smooth. Gradually add water, stirring until you reach your desired consistency.

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through. Let rest for a few minutes before slicing.

In each serving bowl, add a scoop of cooked quinoa as the base. Top with sliced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and pitted Kalamata olives.

Drizzle the tahini dressing generously over each bowl and garnish with crumbled feta cheese and freshly chopped parsley.