In a large mixing bowl, combine Greek yogurt, olive oil, red wine vinegar, minced garlic, dried oregano, ground turmeric, and a pinch of salt and black pepper. Add chicken thighs, cover, and marinate in the refrigerator for at least 10 minutes.

Wash and slice cucumbers, cherry tomatoes, and red onion into bite-sized pieces. Toss with olive oil, red wine vinegar, and salt and pepper. Set aside.

Heat a skillet or grill pan over medium-high heat. Cook marinated chicken thighs for 6-8 minutes per side until golden brown and cooked through. Let rest for 5 minutes before slicing.

Assemble each bowl with cooked quinoa as the base, topped with salad, sliced chicken, tzatziki, feta, and olives.