Cube chicken breasts into bite-sized pieces. In a bowl, whisk together lemon juice, red wine vinegar, olive oil, oregano, chopped parsley, minced garlic, salt, and pepper. Add chicken to the marinade, toss to coat, cover, and refrigerate for at least 1 hour, and up to 4 hours.

While chicken marinates, prepare the yogurt sauce. In a medium bowl, combine Greek yogurt, 15 ml lemon juice, 1 minced garlic clove, and chopped fresh dill. Mix well and refrigerate until ready to serve. This allows the flavors to meld.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.

Preheat your grill or grill pan to medium-high heat. Grill the chicken skewers for approximately 4-5 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 74 °C (74 °C).

Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with the grilled chicken skewers (remove chicken from skewers if desired), halved cherry tomatoes, diced cucumber, and sliced red onion.

Drizzle generously with the prepared yogurt sauce and sprinkle with crumbled feta cheese and extra fresh parsley. Serve immediately.