Prepare all ingredients as listed by rinsing the quinoa, chopping the vegetables, mincing the garlic, and slicing the mango.

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 the chicken for about 6 minutes per side, or until it 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, then 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 the water into a small saucepan or kettle and heat until it reaches 175–185°F (80–85°C), just before boiling, which is ideal for green tea. Remove from heat, add the green tea bags, and steep for 2–3 minutes before removing and discarding the tea bags.

Serve the Buddha Bowl with sliced mangos and green tea.