Cook the quinoa: Follow package instructions. Fluff with a fork when done and set aside.
Season the chicken: In a bowl, mix the diced chicken with paprika, curry powder, garlic powder, onion powder, salt, and pepper until evenly coated.
Cook the chicken: Heat olive oil in a skillet over medium heat. Add chicken and cook for about 10 minutes, stirring occasionally, until golden and fully cooked.
Prep the kale: In a bowl, massage chopped kale with 1 teaspoon olive oil and a pinch of salt until softened (about 1 minute).
Make the sauce: Stir together yogurt, grated garlic, lemon juice, olive oil, chopped dill, salt, and pepper in a small bowl.
Assemble the bowls: Divide quinoa between two bowls. Add kale, cucumber, tomatoes, radish, and cooked chicken on top.
Finish and serve: Drizzle with yogurt sauce and sprinkle with parsley.
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