In a small bowl, combine the paprika, salt, garlic and onion powders. Sprinkle both sides of the chicken breasts. (If time allows, let the chicken sit for 30 minutes before cooking.)
Heat one tablespoon of the oil in a shallow sauté pan over medium-high heat and cook the chicken until 165 degrees, approximately 5-7 minutes per side. (Time depends on the thickness of your chicken and your heat source.) Remove the chicken from the pan onto a plate and set aside. (Chicken can be cooked the day before and gently reheated over medium-low heat when ready to use.)
In a medium pot, bring the 3 cups of stock to a boil. Make sure the stock tastes good, since the quinoa will be absorbing all this flavor. Add the teaspoon of kosher salt (or as much as desired to add) and pepper.
Add the rinsed quinoa to the pot and place a fitted lid on top. Cook the quinoa for 15 to 20 minutes, or until all the liquid is absorbed. Remove from the heat.
While the quinoa is cooking, heat the remaining tablespoon of oil in a sauté pan over medium heat. Add the carrots and kale, stirring occasionally for about 7 to 10 minutes or until just barely softened and the kale still has its nice color. Sprinkle with a pinch of kosher salt and black pepper. (You can add a tablespoon or two of the stock to quickly steam the veggies. That is optional.) Set aside.
To serve, in a large serving bowl, add the quinoa, sauteed vegetables, and tomatoes. Toss gently to combine.
Stir the pesto sauce again, then drizzle as much as desired over the quinoa mixture. Slice the chicken and place on top, then sprinkle with the Feta and parsley.
Serve warm with lemon wedges for squeezing.