Step 1 Combine herbs, paprika, garlic, lemon juice, lemon zest and olive oil in a large bowl. Add chicken; toss to coat. Leave to marinate for 30 minutes or overnight.
Step 2 Make salad: cook rice and quinoa mixture according to packet instructions. Place in a large bowl and stir in remaining salad ingredients. Mix balsamic vinegar and olive oil in a small bowl to make dressing; set aside.
Step 3 Preheat a grill pan or barbecue hotplate to medium heat. Add chicken to pan (or hotplate); cook, turning once, for 15 minutes, or until cooked through.
Step 4 Combine yoghurt, harissa and lime juice in a small bowl; season to taste with black pepper.
Step 5 Stir dressing through rice and quinoa salad. Divide salad among serving plates and top each with chicken. Serve with spicy yoghurt, mini pita-bread halves and lime wedges on the side.