In a small zip top bag, combine 1 tablespoon of freshly squeezed lemon juice, half of the garlic, 1 tablespoon of oil, herbs, ½ teaspoon of salt, and a large pinch of pepper; add chicken. Seal bag and turn to mix and coat. Refrigerate for at least 2 hours or as long as overnight.
Cut cucumber in half crosswise. Peel and seed one half; slice the other half into spears and reserve. Using the small holes of a grater, grate the peeled half over a small bowl; stir in yoghurt, remaining garlic, juice of half a lemon, and a large pinch of salt until well blended, to make the dip. Refrigerate until ready to use.
Heat remaining oil in a large frying pan over medium-high heat until simmering; add asparagus and fry until lightly browned and tender, about 3-5 minutes. Season with salt and pepper to taste; set aside.
Brush grill pan with oil, heat. Thread one chicken fillet onto each skewer, then skewer on a lemon wedge. Grill for 4-5 minutes, turning once, until chicken is cooked through.
Divide chicken skewers between two plates and arrange artfully along with quinoa, greens, avocado slices, strawberries, and reserved cucumber and asparagus spears. Garnish with fresh herbs and serve with cucumber-yoghurt sauce.
