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Preheat the oven to 425oF. Set aside a large sheet pan (13 by 20-inch recommended). If you do not have a very large sheet pan, use two smaller sheet pans.
Prepare the quinoa: Bring 2 cups of water to a boil in a saucepan. Once boiling, add the quinoa and stir to combine. Reduce the heat to medium-low, cover, and cook until the liquid is absorbed and the quinoa is fluffy, about 15 minutes.
Meanwhile, make the Yogurt Sauce: In a small bowl, combine the Greek yogurt, olive oil, the juice of 1 lemon, garlic powder, dried oregano, smoked paprika, and salt and pepper (to taste).
Transfer half of the sauce to a large bowl.
To the large bowl, add the diced chicken breast and chickpeas. Stir to evenly coat, then transfer to the sheet pan. Bake until the chicken reaches an internal temperature of 165oF, about 15 minutes.
Assemble the quinoa salad: In a medium-sized mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, dill, lemon juice, olive oil, red wine vinegar, garlic powder, salt, and ground black pepper. Set aside.
Assemble the bowls: Evenly divide the quinoa salad and roasted chicken and chickpeas among 4 plates or bowls. Top with yogurt sauce and garnish with chopped fresh dill.