Heat 1 tablespoon olive oil in a large skillet over medium‑high. Toss chicken with remaining oil, 1 tablespoon lime juice, the spices, and ½ teaspoon salt. Sear for 4 minutes undisturbed, then stir and cook 3 to 4 minutes more until cooked through.

Meanwhile, combine quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Let stand covered 5 minutes, then fluff.

Dice avocado, halve tomatoes, and chop onion and cilantro. Whisk Greek yogurt with remaining 1 tablespoon lime juice and a pinch of salt until smooth. Thin with water if needed.

Divide quinoa among bowls. Top with beans, corn, chicken, tomatoes, avocado, onion, and crema. Finish with cilantro and serve right away.