Prepare all ingredients as listed, including rinsing the quinoa, chopping vegetables, and slicing the mangos.

Cook the quinoa according to package instructions, seasoning with salt to taste once cooked, then cover and keep warm.

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

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

Assemble the Buddha Bowl by dividing the quinoa into bowls, then topping with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.

Pour water into a small saucepan or kettle and heat over medium heat until it reaches a gentle simmer, just before boiling (about 175–185°F / 80–85°C, ideal for green tea). Remove from heat, add the green tea bags, and steep for 2–3 minutes. Remove and discard the tea bags.

Serve the Buddha Bowl with a side of sliced mangos and hot green tea.