Make the tzatziki: Grate one cucumber and wring it out completely in a clean kitchen towel — do this twice if needed to remove all moisture. Combine with Greek yogurt, lemon juice, minced garlic, fresh dill, salt, and black pepper. Stir well and refrigerate until serving.

Make the Greek salad: Toss cherry tomatoes, diced cucumber, and red onion with red wine vinegar and a pinch of salt. Leave on the counter to marinate while you cook the remaining components.

Cook the quinoa: Combine rinsed quinoa with 2 1/2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a low simmer, cover, and cook for 20 minutes without stirring or lifting the lid. Remove from heat and steam covered for 5 more minutes. Fluff with a fork.

Marinate the chicken: Toss chicken pieces with harissa paste, honey, salt, and black pepper until fully coated. Let sit for at least 5 minutes at room temperature.

Cook the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without crowding — cook in two batches if needed. Cook for 7 to 9 minutes, stirring occasionally, until golden brown and cooked to an internal temperature of 165 F. Overcrowding the pan causes steaming instead of searing and you will lose the caramelized crust.

Assemble the bowls: Divide quinoa evenly among 4 bowls. Top each with harissa chicken and a generous portion of Greek salad. Spoon tzatziki over the top or serve on the side.

Garnish and serve: Finish each bowl with chopped fresh mint and crumbled feta. Drizzle with a little extra olive oil if desired. Serve immediately while the chicken and quinoa are still warm.