In a mixing bowl, combine the Greek yogurt, olive oil, red wine vinegar, minced garlic, dried oregano, ground turmeric, kosher salt, and red pepper flakes. Whisk until smooth.

Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and marinate for at least 10 minutes, preferably 1–2 hours.

While the chicken marinates, prepare the salad by washing and slicing the cucumbers, halving the cherry tomatoes, and thinning slicing the red onion.

In a separate bowl, toss the cucumbers, tomatoes, onion with olive oil, vinegar, kosher salt, and black pepper.

Preheat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 6–8 minutes per side until golden brown and fully cooked.

Let the chicken rest before slicing to retain its juices. Assemble bowls with cooked quinoa, salad, sliced chicken, tzatziki, feta cheese, and olives.