In a pot of boiling water, cook the quinoa per the package instructions. Once tender, drain any excess water if necessary, season with salt to taste, and cover with a lid to keep warm.

Heat a grill or griddle pan to medium heat.

Drizzle half the olive oil on both sides of the chicken, then season with paprika, garlic powder, salt, and black pepper.

Place the chicken on the grill and cook on both sides until it reaches an internal temperature of 165°F (74°C) for safe consumption. Use a food thermometer to check doneness. Once cooked, let it rest for 3 minutes then dice.

To make the sauce, pulse all the ingredients in a blender until smooth. Add a few droplets of water if needed to adjust consistency. Season with salt and black pepper to taste. Set aside.

In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice as needed.

To assemble, portion the quinoa. Top with chicken, tomatoes, lettuce, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.

Serve with a side of mandarin orange segments and Korean banana milk.