Heat a grill pan or skillet over medium high heat and spray with olive oil. Season the chicken with a pinch of salt and pepper. Mix the chili power, cumin, smoked paprika and sugar together in a small bowl. Sprinkle the spice mixture onto the chicken and rub it in. Cook the chicken on the grill for 4-5 minutes on each side until cooked through. Remove from heat.

Place the cooked rice and quinoa in a large bowl. Add the greens and most of the avocado herb dressing from the salad kit (reserve some dressing for drizzling on top) and toss to combine.

Divide the salad mixture among three bowls. Slice the chicken into strips and arrange the slices on top of the grain bowls. Sprinkle the crispy quinoa, feta cheese and sliced almonds from the salad kit on top. Drizzle any extra dressing on top and garnish with a few slices of avocado, if desired.