Rinse 1 cup quinoa, then combine with 2 cups water and a pinch of salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed. Fluff with a fork.

While quinoa cooks, pat dry 1 1/2 pounds chicken breast and season both sides generously with salt, pepper, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook for 6–7 minutes per side until golden and an instant-read thermometer reads 165°F. Transfer to a cutting board to rest for 5 minutes, then slice into strips.

In the same skillet, add 2 cups corn and 1 tablespoon olive oil over medium-high heat. Cook for 4–5 minutes, stirring occasionally, until corn is lightly charred.

Mince 3 garlic cloves and whisk together with the juice of 2 limes, 1 tablespoon olive oil, and a pinch of salt and pepper in a small bowl.

Divide cooked quinoa among bowls. Top with sliced chicken, charred corn, halved cherry tomatoes, and thinly sliced red onion. Drizzle with lime-garlic dressing and scatter chopped cilantro over top. Serve immediately.