Preheat oven to 425 degrees. \nIn a large bowl, whisk together 2 Tbsp olive oil, lemon juice, garlic, 2 tsp India spice and 1 tsp kosher salt. Add the chicken and mix until well coated. Set aside to marinate.\nIn a small bowl, whisk the yogurt with 1 tsp olive oil and remaining ¼ tsp India spice. Season to taste with salt and refrigerate, allowing the flavors to meld, until ready to serve. \nSpread chickpeas and pepper onto a baking sheet and toss with remaining 1 tablespoon of olive oil and a pinch of kosher salt. Nestle the chicken in an even layer among the vegetables. Bake for 20-25 minutes, flipping once halfway through, until the chicken is cooked through and chickpeas are crispy. Remove from oven and let cool slightly. \nDivide quinoa into bowls and top with chicken, crispy chickpeas and peppers. Finish with cucumber, red onion, feta, olives and a drizzle of India-spiced yogurt.\nGoat Note: soaking red onion in cold water for at least 10 minutes before serving will help reduce the bitterness.