Rinse the quinoa under cold running water and drain.

Combine rinsed quinoa with water in a saucepan, bring to boil, then simmer for 15 minutes.

Preheat the grill to medium-high heat and oil the grates.

Season chicken with salt and pepper, grill for 6-7 minutes per side until cooked through.

Let the chicken rest for 5 minutes before slicing.

Blend avocado, Greek yogurt, lime juice, garlic, salt, and pepper until smooth to make the sauce.

Assemble bowls starting with quinoa, then add chicken and drizzle with avocado sauce.

Garnish with cilantro and serve immediately or store for later.