Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water (or chicken broth) and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes, or until the liquid is absorbed and quinoa is tender. Fluff with a fork and set aside to cool.

Cook the Chicken: While the quinoa is cooking, heat olive oil in a skillet over medium-high heat. Season the chicken breasts with cumin, salt, and pepper. Cook the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Remove from heat, let rest for a few minutes, then slice into strips or cubes.

Prepare the Dressing: In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, garlic powder, salt, and pepper.

Assemble the Salad: In a large bowl, combine the cooked quinoa, sliced chicken, avocado, cherry tomatoes, cucumber, red onion, and cilantro.

Drizzle the dressing over the salad and toss gently to combine.

Top with crumbled feta cheese, if desired, and serve immediately.