Prepare the Chicken Tenderloin:
1. Preheat a grill or grill pan over medium-high heat.
2. Rub the chicken tenderloin with 1 tablespoon of olive oil, smoked paprika, salt, pepper, and dried thyme.
3. Grill the chicken for 6-8 minutes on each side, or until fully cooked and charred in spots. Let it rest for a few minutes before slicing.

Cook the Quinoa and Asparagus:
1. In a pot, bring 2 cups of water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and quinoa is fluffy.
2. In the last 5 minutes of quinoa cooking, add the asparagus to steam on top until tender-crisp.
3. Fluff the quinoa with a fork and season with salt and pepper.

Prepare the Citrus Salad:
1. In a large bowl, combine the mixed baby greens and orange segments.
2. Drizzle with 2 tablespoons of olive oil and lemon juice.
3. Toss to coat evenly and season with a pinch of salt and pepper.

Serve:
1. On a plate, arrange slices of grilled chicken tenderloin.
2. Add a scoop of quinoa mixed with asparagus.
3. Serve with a generous portion of the citrus salad on the side.

Enjoy:
Savor this delightful concoction of flavors and textures, perfect for a nourishing meal.

Tips:
– Sprinkle some toasted almonds or sunflower seeds over the salad for added crunch.
– Consider adding sliced radishes or cherry tomatoes for a pop of color.
– For extra flavor, marinate the chicken in lemon zest and herbs before grilling.