In a saucepan, cook the quinoa according to package instructions until the water is absorbed and the quinoa is tender. Season with salt, cover, and keep warm.

Preheat 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 until the internal temperature reaches 165°F (74°C). Remove from heat, let rest, then slice into bite-sized pieces.

In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth. Add water as needed to adjust consistency. Season with salt and black pepper to taste.

Assemble the Buddha bowl by portioning the quinoa and top with romaine lettuce, grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.

Heat water to 175–185°F (80–85°C), just before boiling. 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 mangos and raspberries, and green tea.