In a pot of boiling water, cook the quinoa according to the instructions on the package. Once cooked, drain any excess water. Season with salt to taste. Cover with a lid to keep warm.
Season the chicken on both sides with salt and pepper.
In a food processor or blender, add the chickpeas, lemon juice, tahini, cilantro, garlic, cumin, salt and pepper, and half of the oil. Pulse until the chickpeas mostly mash up and the ingredients are incorporated. Taste and adjust the seasonings or add more lemon, cumin, or tahini as needed. Form the mixture into equal patties. Heat the remaining oil in a non-stick pan over medium heat and cook the falafel on both sides until golden brown. Then set aside.
In a blender or food processor, blend all of the ingredients for the dressing. Season with salt and pepper to taste. Then set aside.
Heat the oil in a pan over medium heat. Cook the chicken on both sides to an internal temperature of 160°F using a thermometer. Let rest for 2-3 minutes before dicing into chunks. In the same pan, warm the pita on both sides and season with salt and pepper before cutting into quarters.
Place the quinoa in a bowl, top with chicken, tomato, olives, cucumber, and feta cheese. Spoon the sauce over top (be careful not to over sauce). Serve with pita bread and falafel. Garnish with cilantro.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.