To make the tabbouleh, place the quinoa and broth in a medium pot and bring to a boil over high heat. Cover the pot and reduce the heat to medium-low. Cook the quinoa, undisturbed, for 15 minutes, or until just tender and the water has evaporated.
Spoon the cooked quinoa into a large salad bowl and allow to cool to room temperature. Add the remaining tabbouleh ingredients and toss to combine. Cover and refrigerate the tabbouleh until needed. It can be made several hours ahead. Toss again gently before serving with chicken below.
For the chicken, place its first 10 ingredients in a bowl or sided dish just large enough to hold chicken. Add the chicken and toss to coat. Cover, refrigerate and marinate the chicken 4 hours, turning occasionally.
Preheat oven to 375˚F. Line a large, sided baking sheet with parchment paper. Set chicken pieces on the baking sheet, skin-side up. Drizzle the chicken with the marinade; season with salt and pepper.
Roast the chicken, basting with pan juices occasionally, for 55 to 60 minutes, or until cooked through. Serve chicken with the tabbouleh. If desired, once plated, drizzle chicken with a little lemon juice and serve with a dollop of yogurt.