Preheat the oven to 375 F (190 C).
Mix the paprika, onion powder, salt, and pepper in a small bowl. Place the chicken breast to a baking dish on a sheet pan. Drizzle both sides with olive oil. Sprinkle half of the spice mixture on the chicken breast and rub it in gently with your fingers or the back of a spoon, then flip it over and repeat on the other side. Bake uncovered for 20-30 minutes, depending on how thick the chicken breast is. No need to flip it halfway.
Cook the quinoa according to the package while the chicken cooks. In a big bowl, toss the cooked quinoa, chopped arugula, juice from half the lemon, the blue cheese, and add a pinch of salt.
Squeeze half the lemon over your chopped apples and mix well to keep them from browning. Add the chopped apple, grapes, celery, walnuts, and dried cranberries to the quinoa mixture. Mix until the blue cheese starts to get creamy from the lemon. Separate the salad into meal prep containers.
When the chicken is done, allow it to cool for 10-15 minutes. Then shred it with two forks OR chop it into small bite-size pieces. Totally up to you! Store the chicken separate from the salad if you plan on reheating it.