Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

In a mixing bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken strips and marinate for at least 15 minutes.

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and no longer pink inside.

In a bowl, mix together Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper until smooth.

In each bowl, layer cooked quinoa, grilled chicken, cherry tomatoes, cucumber, red onion, bell pepper, and olives. Drizzle with yogurt dressing and serve.