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Preheat the oven to 425° F.
On a baking sheet, combine the chicken, olive oil, garlic, and shawarma spice mix. Season with salt and pepper and toss well. Bake for 10 minutes. Remove from the oven, toss the chicken with the honey, then switch the oven to broil. Broil for 3–5 minutes, until lightly charred.
Melt the butter in a large skillet over medium-high heat. Add the cooked quinoa and cook, stirring occasionally, until golden and crispy, about 15–20 minutes.
Combine the sun-dried tomatoes, reserved oil from the jar, and lemon juice. Season with salt, pepper, and chili flakes to taste.
To serve, spread the hummus into bowls. Top with the mixed greens and spoon the vinaigrette over the greens. Add the crispy quinoa and chicken, then finish with feta, fresh dill, and naan or pita on the side.