In medium bowl combine chicken thighs, cumin, cardamom, coriander, paprika, garlic powder, salt and pepper. Next, preheat a large skillet to medium-high heat. Add the olive followed by the seasoned chicken. Cook the chicken until cooked through about five minutes. Remove the chicken from the skillet and place on a plate. Set aside.In the same skillet (add more olive oil if needed), cook the onions until tender; about three minutes. Next, sprinkle the flour over the onions. Stir to combine and let the flour cook out for about 30 seconds. Pour in the milk and chicken stock. Continue to whisk making sure there are no lumps. Stir in the quinoa and chicken. Stir again and cover the skillet. Let the mixture simmer for about 15 to 20 minutes or until the quinoa has puffed.Once the quinoa is cooked remove the skillet from the heat. Turn on your broiler. Take the mozzarella and sprinkle it over the top of the chicken. Place the skillet under the broiler and melt the cheese. Once the cheese has melted remove it from the broiler and garnish with feta, tomatoes, oregano and parsley. Serve immediately.