Rinse quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Season chicken breasts with salt, pepper, and dried oregano. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes, then slice into strips.

While chicken cooks, dice the cucumber, halve the cherry tomatoes, and slice the kalamata olives. Set aside in separate bowls.

Divide cooked quinoa evenly among four bowls as the base. Arrange sliced chicken, cherry tomatoes, cucumber, and olives in sections on top of the quinoa.

Add a generous dollop of hummus to each bowl and sprinkle crumbled feta cheese over the top.

Drizzle remaining olive oil over each bowl and garnish with extra oregano if desired. Serve immediately while chicken is warm.