Preheat oven to 400°F.

In a small bowl, combine cumin, paprika and salt and stir to combine. Rub spice mixture all over chicken breast. 

Heat olive oil in a large ovenproof skillet over medium high heat. Add chicken and sear on all sides, about 8 minutes total. 

Transfer chicken to 400°F oven and cook 20 minutes or until cooked all the way through.

While chicken is cooking, heat olive oil in a medium saucepan over medium high heat. Add zucchini and sauté 5 minutes. Add green onion and garlic powder and sauté 2 minutes more. Stir in garbanzo beans, water, salt, pepper and quinoa and bring to a boil. 

Cover, reduce to a simmer and cook 12 minutes. Let stand 5 minutes and fluff with a fork before serving with sliced chicken breast.