Make the marinade: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, thyme, smoked paprika, cumin, salt, and pepper. It should smell bright and garlicky.

Marinate the chicken: Add chicken to a zip-top bag or shallow dish. Pour in marinade and toss to coat. Marinate at least 20 minutes, or up to 8 hours in the fridge.

Cook the grain: Rinse quinoa (if using) under cold water. Cook according to package directions with a pinch of salt. Fluff and let cool slightly.

Prep the salad: Combine cucumber, tomatoes, red onion, olives, feta, and parsley in a bowl. If using mint, add it now. Keep it crisp by waiting to dress it until serving.

Make the dressing: Whisk olive oil, red wine vinegar, Dijon, grated garlic, oregano, salt, and pepper until emulsified. Taste and adjust acidity or salt.

Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a light drizzle of oil. Cook chicken 5–7 minutes per side, depending on thickness, until the center is no longer pink and the juices run clear (165°F internal temperature). Rest 5 minutes, then slice.

Assemble the boxes: Divide grain into 4–5 containers. Top with sliced chicken. Add a generous scoop of the salad to each container in a separate section. Tuck in lemon wedges if you like.

Pack sauces separately: Portion dressing, hummus, or tzatziki into small lidded cups so the salad stays crisp.

Cool before sealing: Let everything cool to room temperature for 15–20 minutes to prevent condensation. Seal and refrigerate.