In a mixing bowl, combine olive oil, yogurt, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper. Add chicken strips and coat well. Cover and marinate in the refrigerator for at least 30 minutes.

Preheat the grill to medium-high heat. Grill the marinated chicken for about 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

In a small bowl, whisk together tahini, water, lemon juice, and minced garlic until smooth. Adjust consistency with more water if necessary.

In each bowl, layer cooked quinoa, grilled chicken, cucumber, cherry tomatoes, red onion, parsley, and feta cheese. Drizzle with tahini sauce before serving.