Blend all marinade ingredients into a smooth paste using a pestle and mortar or food processor.
Brush marinade onto the chicken, cover, and refrigerate for at least one hour or overnight.
Preheat the oven to 220°C.
Cook the chicken for 20-25 minutes until golden-brown and cooked through.
Rest the chicken then divide into four pieces.
Fry pumpkin and sunflower seeds in rapeseed oil until golden-brown and set aside.
Combine quinoa, olives, preserved lemon, broad beans, parsley, and mint in a bowl.
Stir in the cooled seeds and season with salt and pepper.
Whisk dressing ingredients together and pour over the salad and chicken.
Serve the chicken pieces with the quinoa salad.