Preheat oven to 400°F.
Place chicken breasts on a sheet pan. Sprinkle paprika-based spice blend over the chicken.
Place cranberries, fennel slices, and fresh figs cut-side down onto a sheet pan. Season the ingredients, including chicken, with salt and pepper. Then drizzle olive oil over them.
Roast in the oven for 25-30 minutes, until chicken registers 160°F on a meat thermometer.
While everything roasts, place quinoa in a rice cooker and add the designated amount of water. Turn on white rice setting (or equivalent).
When everything is done cooking, place quinoa in a bowl. Slice one chicken breast and place it in the bowl. Place the desired amount of fennel, cranberries, and figs in the bowl. Sprinkle fresh fennel fronds on top and add a spritz lemon juice.