In a medium bowl, combine olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper to create a flavorful marinade. Add the boneless, skinless chicken breasts, ensuring they are well-coated in the mixture. Cover the bowl and let the chicken marinate for at least 20 minutes.

While the chicken marinates, whip up the creamy tahini dressing. In a small bowl, whisk together tahini, additional lemon juice, minced garlic, optional maple syrup, and a pinch of salt. Gradually add water, continuing to whisk until the dressing reaches a smooth and pourable consistency. Set it aside.

Heat a skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering, add the marinated chicken to the skillet. Cook for 6-8 minutes until golden brown and cooked through. Remove from heat and let it rest before slicing.

Assemble your Mediterranean Chicken Bowl by placing a generous serving of cooked quinoa at the bottom of each bowl. Top with slices of chicken, cherry tomatoes, cucumber, red onion, and kalamata olives.

Drizzle the tahini dressing over each bowl and sprinkle crumbled feta cheese and fresh parsley on top. Your Mediterranean Chicken Bowl is now ready to serve!