Place Red Quinoa (3/4 cup), 1 cup of water, and a pinch of salt in a small pot over high heat. Boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender (about 10 minutes). Remove pot from heat, cover, and set aside.
Rinse and pat dry Boneless, Skinless Chicken Breast (2). Mince Garlic (1 clove), halve Cherry Tomato (1/2 cup). Trim Scallion (2) and thinly slice white and light green parts, discarding the rest. Chop Fresh Parsley (1/6 bunch), discard stems. Halve the Lemon (1).
Scoop out half an Avocado (1) and cut into cubes. In a medium bowl, combine avocado, cherry tomatoes, scallions, and parsley. Add juice of 1/2 of the lemon and toss to coat. Taste and add salt and pepper as needed. Set aside.
In a small bowl, whisk together Tahini (1 tablespoon) with 2 tablespoons warm water until combined. Whisk in Fat-Free Greek Yogurt (1/4 cup), garlic, juice of remaining ½ lemon, and Olive Oil (2 tablespoon). Taste and add Kosher Salt (to taste) and Ground Black Pepper (to taste) as needed. Set aside.
Place chicken between 2 pieces of plastic wrap and pound to 1/4-inch thickness. Season on both sides with salt and pepper. Heat remaining Olive Oil (1 tablespoon) in a large pan over medium-high heat. Cook chicken until golden on the outside and cooked through.
Divide quinoa evenly between 2 plates. Lay chicken on top, then add avocado relish. Drizzle over tahini dressing and serve warm.