Step 1

Cut the chicken thighs into 1-inch (2.5-cm) pieces.

Step 2

In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.

Step 3

Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.

Step 4

Preheat an outdoor grill or grill pan to medium-low heat.

Step 5

Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.

Step 6

Sprinkle with salt and pepper.

Step 7

Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 minutes.

Step 8

In a medium bowl, whisk together the oil and vinegar and season with salt and pepper.

Step 9

Add the cucumbers, cherry tomatoes, and red onion and toss to combine.

Step 10

Divide the quinoa among 4 bowls, 1/2 cup each.

Step 11

Top with the cucumber salad, followed by a spoonful of tzatziki, 1 tablespoon crumbled feta, and 3 olives.

Step 12

Top with 1 chicken skewer and serve immediately.