In a large bowl, combine chicken pieces with turmeric, grated ginger, minced garlic, 1 tablespoon olive oil, half the salt, and black pepper. Mix well to coat evenly and let marinate for 15 minutes at room temperature.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit.

While chicken cooks, warm the cooked quinoa and season with remaining salt and a drizzle of olive oil. Divide quinoa evenly among four serving bowls as the base.

In the same skillet used for chicken, add baby spinach and cook for 1-2 minutes until just wilted. Remove from heat.

Top each quinoa bowl with cooked turmeric chicken, wilted spinach, halved cherry tomatoes, and sliced avocado, arranging ingredients in sections for visual appeal.

Drizzle each bowl with fresh lemon juice and remaining olive oil. Season with additional salt and pepper to taste if desired. Serve immediately while warm.