Prepare all ingredients according to the list above.

In a pot of boiling water, cook the quinoa according to package instructions (usually about 15 minutes). Drain any excess water, season lightly with salt, and cover to keep warm.

While the quinoa cooks, make the sauce: combine garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt in a blender. Pulse until smooth, adding a few drops of water if needed for consistency. Season to taste with salt and pepper; set aside.

Heat a grill or griddle pan over medium heat.

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

Grill the chicken for about 6 minutes per side, or until cooked through to an internal temperature of 165°F (74°C). Let rest for 3 minutes, then dice into bite-sized pieces.

In a serving bowl, layer the quinoa as the base. Top with grilled chicken, tomatoes, cucumber, avocado, feta, and red onion. Drizzle the sauce over the top.

Serve the Buddha Bowl with fresh mango and apple cider in mugs. Enjoy!