Prepare the ingredients as listed.

In a small pot, bring the water to a simmer. Remove from heat and steep ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Discard tea bags, let cool, and refrigerate until ready to serve over ice.

Rinse the quinoa and cook according to package instructions. Season with salt to taste, then cover to keep warm.

Heat a grill or griddle pan to medium heat. Drizzle the chicken with olive oil, then season with paprika, garlic powder, salt, and black pepper. Grill for about 6 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let rest for 3 minutes, then slice into bite-sized pieces.

In a blender, combine garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt. Blend until smooth, adding a few drops of water if needed to adjust consistency. Season with salt and pepper to taste.

Assemble the Buddha Bowl: portion the quinoa, then top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.

Serve with a side of melon slices and iced ginger tea.