Prepare quinoa according to package directions. For 1 and 1/2 cups cooked, you’ll start with around 1/2 cup dry. Transfer to a large bowl and let cool slightly.

Heat olive oil in a large skillet over medium heat. Add the chicken, smoked paprika, and salt. Cook, stirring occasionally, for 5 minutes. Add the minced garlic. Continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 2–3 more minutes.

Add the cooked chicken, shredded cabbage, oranges, and avocado to the bowl of quinoa. Toss gently to combine.

Whisk all dressing ingredients together until combined. Taste, and add salt and pepper if desired. Pour the dressing over the salad and toss to coat.

Sprinkle with feta and pepitas, if using. Serve immediately as-is, or serve over fresh greens such as spinach or arugula.

Cover and store leftovers in the refrigerator for up to 5 days.