Rinse one and a half cups of uncooked quinoa under cold water until the rinse runs clear then place the quinoa in a small saucepan and add two and a quarter cups of water

Bring the saucepan to a boil over medium high heat then lower the heat to a gentle simmer and cover the pot so the quinoa cooks evenly

Simmer the quinoa for about fifteen minutes then remove the saucepan from the heat and let it rest covered for about five minutes to absorb the remaining steam

Uncover the quinoa and fluff gently with a fork to separate the grains and create a light base for the bowls

In a shallow bowl stir together one tablespoon of olive oil with paprika turmeric coriander onion powder salt and black pepper to make the seasoning blend then add the chicken tenders and toss until each piece is evenly coated

Heat the remaining tablespoon of olive oil in a medium skillet over medium heat then add the seasoned chicken and cook until the juices run clear and the surface is golden this typically takes about three to four minutes per side

Remove the chicken from the skillet and let it rest briefly before slicing each tender into strips to retain juiciness

Add the chopped kale to the same skillet using the leftover seasoning and cook on medium high heat until the leaves soften and develop light char marks stirring frequently this takes roughly three to five minutes

Transfer the kale to a bowl and then add the cherry tomatoes to the skillet cooking them until they soften and show light charring which intensifies their natural sweetness

Assemble the bowls by dividing the cooked quinoa into four bowls then arrange sliced chicken warm kale and charred tomatoes on top sprinkle each bowl with toasted slivered almonds and finish with chopped parsley serve immediately while warm