In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add chicken breasts and marinate for at least 15 minutes.

Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked.

In a pot, bring water and salt to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, and spinach.

Slice the grilled chicken and place it on top of the quinoa mixture.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle over the bowls.