1-Cook the quinoa: Place 1 ½ cups quinoa and 2 ¼ cups water in a saucepan. Bring to a boil, then simmer covered for 15 minutes. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.

2-Season the chicken: In a bowl, mix 1 tablespoon olive oil with paprika, turmeric, coriander, onion powder, salt, pepper, and chili powder. Coat the 1 pound chicken tenders in this mixture.

3-Cook the chicken: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes per side, until juices run clear and internal temperature reaches 165°F. Cool slightly, then slice into strips.

4-Cook the kale: Add the 6 cups chopped kale to the same skillet. Cook until softened, about 3-5 minutes. Remove and set aside.

5-Cook the tomatoes: Add the 1 pint cherry tomatoes to the skillet. Cook until softened and slightly charred.

6-Assemble the bowls: Divide the cooked quinoa among bowls. Top with sliced chicken, cooked kale, cooked tomatoes, and ½ cup toasted slivered almonds. Garnish with chopped parsley and serve immediately.