Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the rinsed quinoa and toast for 2‑3 minutes, stirring until the grains turn a faint golden hue and emit a nutty aroma.

Pour in the water or stock, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 12‑15 minutes. When the liquid is fully absorbed, the quinoa should appear fluffy and each grain should be distinct. Remove from heat and let it sit, covered, for 5 minutes.

While the quinoa cooks, season the cubed chicken with smoked paprika, cumin, salt, and pepper. In a separate skillet, heat the remaining 1 tbsp olive oil over medium‑high heat. Add the chicken and hear a light sizzle; cook for 5‑6 minutes, turning until the pieces are golden‑brown on the outside and no longer pink inside.

Transfer the cooked chicken to a plate and, in the same skillet, add the diced red capsicum and chopped onion. Sauté for 3‑4 minutes until the vegetables soften and release a sweet fragrance, then stir in the chickpeas and spinach. Cook for another 2 minutes, watching the spinach wilt to a deep, glossy green.

In a small bowl, whisk together the Greek yoghurt, lemon juice, minced garlic, a pinch of salt, and a grind of black pepper. The mixture should become smooth, creamy, and emit a fresh citrus scent.

To assemble, divide the quinoa among four bowls. Top each with the chicken‑vegetable mixture, then drizzle the yoghurt dressing over the top. Finish with a sprinkle of fresh coriander or parsley for a burst of colour and herbaceous aroma. Serve warm or at room temperature.