In a bowl, mix olive oil, paprika, garlic powder, salt, and black pepper. Add chicken breasts and coat well. Marinate for at least 15 minutes.

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

In a pot, combine quinoa, water (or broth), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

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

In a blender, combine avocados, lime juice, garlic, cilantro, salt, and water. Blend until smooth and creamy.

In bowls, layer quinoa, sliced grilled chicken, cherry tomatoes, cucumber, corn, black beans, and feta cheese.

Drizzle with avocado sauce and serve immediately.