Preheat the oven to 400F. Coat a 9x13 baking dish with 1 tbsp olive oil.
Place chicken thighs in the prepared baking dish then top with another 1 tbsp olive oil, balsamic vinegar, garlic powder, salt, and pepper. Place the dish in the oven to roast for about 25-35 minutes, flipping chicken half way through, until chicken is no longer pink. Once done, transfer the chicken to a cutting board and dice.
Meanwhile, cook barley according to package instructions.
Also meanwhile, place drained roasted red peppers, greek yogurt, garlic cloves, 2 tbsps olive oil, paprika and cumin in a small food processor or blender then pulse until smooth.
Combine olives, beets, red onion, cucumber, remaining 2 tablespoons oil, and apple cider vinegar in a medium bowl. Toss to coat and mix up!
Divide cooked barley, veggie mixture, and chicken between bowls. Top with crumbled feta and red pepper yogurt sauce then enjoy!