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Break down the chicken and shred the meat, reserving the bones and skin.
Place reserved parts of chicken in a large pot and fill with water until bones are just covered. Set pot over high heat and bring to a boil. Once boiling, cover with a lid and turn heat down to simmer for 1-2hrs. Optionally, you could add vegetables like onions, carrots, celery, etc.
Set dry pan over medium heat and add quinoa to toast. Stir pan occasionally to prevent burning. Remove quinoa once it's lightly browned and giving off a mild nutty smell.
Add quinoa to rice cooker with rinsed rice. Pour in 3-4 cups of your chicken stock and cook.
Mix all dressing ingredients and blend until fully combined. May need to add 1-2Tbsp of water to get a runny consistency, which will make it easier to incorporate the dressing.
Add chicken, chickpeas, and veggies to a large bowl and pour in the dressing. Give it all a good toss.
Separate rice/quinoa and salad mixture into meal prep containers and top with feta and herbs.
Enjoy!