Preheat crock pot. In a saute pan, sauté onions and garlic in a little neutral oil until translucent. 

Add salt, pepper, paprika, cumin, turmeric, and ginger and sauté for one minute. 

Place onion and spice mixture in preheated crock pot. Top with chicken, olives, lemons, honey and can of diced tomato. 

Cook on high for a half hour and then on low for another hour. 

In a separate small pot, bring water to a boil, add quinoa, simmer covered for fifteen minutes. Fluff and serve with chicken.