Sprinkle chicken with salt and pepper and place on the prepared baking sheet.
Bake, turning once, at the 10 minute mark, for a total time of 20 minutes.
Transfer the chicken to a clean cutting board and slice or shred.
Meanwhile, place peppers, 2 tablespoons oil, garlic, paprika, and cumin in a mini food processor. Puree until fairly smooth.
Combine quinoa, red onion and the remaining 2 tablespoons oil in a medium bowl.
To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, chicken and the red pepper sauce.
Sprinkle with feta and parsley.
Roger Stringer spends most of his time solving problems for people, and otherwise occupying himself with being a dad, cooking, speaking, learning, writing, reading, and the overall pursuit of life. He lives in Penticton, BC