Whisk coconut milk, olive oil, pinch of salt, lemon juice and a tablespoon of dukkah spice in a bowl to make the dressing.

Score the chicken breast slightly and add 1 tablespoon of dukkah spice mix to it. In a hot pan, drizzle oil and layer the chicken breast carefully. It will take about 4 to 5 minutes to cook on one side. Flip it and allow it to cook for another 3 minutes. Once done, let it rest for 2 minutes and then, slice it into to bite size pieces.

In a mason jar, pour 1 teaspoon of the salad dressing followed by 1½ tablespoons of cooked quinoa followed by a few slices of cucumber. Then, layer the chicken pieces and pour about 1 teaspoon of salad dressing. Top it with a few crumbles of feta cheese and a few pieces of tomatoes. Finally, drizzle some dukkah spice mix on top and garnish with fresh cilantro.