Rinse quinoa under cold water. Bring water or broth to a boil in a pot, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy. Let it cool.

Preheat grill to medium-high heat. Rub chicken breasts with 1 tablespoon olive oil, salt, pepper, and paprika. Grill for 6-8 minutes per side until fully cooked and juices run clear. Rest for 5 minutes before slicing.

Dice cucumbers, halve cherry tomatoes, finely chop red onion and cilantro. Cut avocados in half, remove pits, and slice into cubes. Set aside.

In a large mixing bowl, combine cooked quinoa, vegetables, and chopped herbs. Drizzle with remaining olive oil, lemon juice, salt, and pepper. Toss gently to combine. Slice grilled chicken and add on top.