In a mixing bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, pepper, and garlic powder until well combined. Coat the chicken breasts thoroughly in the mixture, cover, and refrigerate for at least 30 minutes.

In a medium saucepan, bring vegetable or chicken broth to a rolling boil. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for 15 to 20 minutes until fluffy. Fluff with a fork after resting for five minutes.

Preheat grill to medium-high heat. Remove chicken from marinade and grill for 5 to 7 minutes on each side until cooked through. Let rest before slicing.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.

Assemble the bowl starting with quinoa, then sliced chicken, cherry tomatoes, cucumber, red bell pepper, corn, and red onion. Add feta and drizzle with dressing, garnishing with fresh herbs.