Pat the chicken slices dry on paper towels and put them in a shallow bowl. Drying removes surface moisture so the exterior can brown quickly (browning = flavor).

Make the quick marinade: add lemon juice, minced garlic, ground cumin, smoked paprika, 1/2 tablespoon of the olive oil, a pinch (about 1/4 tsp) of kosher salt and a grind of black pepper to the chicken. Toss to coat and let sit for 8–10 minutes. The acid from the lemon brightens flavor and the short marinade time seasons the thin slices without 'cooking' them the way a long citrus marinade would.

While the chicken marinates, heat a medium nonstick or cast-iron skillet over medium-high heat. Bring the cooked quinoa to room temperature or gently reheat it (microwave 20–30 seconds) and fluff with a fork so it’s light — fluffy quinoa keeps the salad from feeling heavy and separates easily to pick up dressing and seasoning.

Dress the quinoa lightly: stir together the remaining 1/2 tablespoon olive oil, a pinch of salt, a crack of black pepper and 1/2 teaspoon lemon juice. Toss with the warm quinoa. This small amount of oil and acid separates the grains and adds shine and flavor; it prevents the quinoa from clumping into a dense bed under the salad.

Heat a clean skillet (or grill pan) until very hot — this takes about 2 minutes on medium-high. Add a teaspoon of oil if using a stainless skillet. Sear the chicken in a single layer for 1.5–2 minutes per side until charred at the edges and cooked through (internal temp ~74°C / 165°F). Thin slices cook fast; searing on high heat creates those caramelized edges reminiscent of shawarma.

Remove the chicken to a plate to rest for 2 minutes so juices redistribute; rest also prevents the chicken from drying when cut again. Slice the strips against the grain into bite-sized ribbons if not already thin — against the grain gives a more tender bite.

Assemble the salad: mound the dressed quinoa in the center of the plate, top with mixed winter greens, scatter halved cherry tomatoes and cucumber slices, then arrange the sliced chicken across the top. Composing the plate this way keeps hot chicken from wilting the greens too quickly and creates contrast in textures.

Finish with the yogurt: either spoon the plain yogurt (or quick tzatziki) at one side of the plate or dollop small quenelles across the chicken. Drizzle any leftover lemon-garlic marinade from the bowl through a quick boil for 30 seconds if you want extra sauce (boil to remove raw-juice risk). Sprinkle sumac or chopped parsley over the whole dish for a citrusy, slightly tangy finish and a bright visual pop. Add a final pinch of salt and pepper to taste.

Serve immediately with lemon wedges if desired. If plating for later, keep the yogurt and chicken separate from the greens until serving to preserve texture.