Mix the garlic, lemon zest, lemon juice, harissa, paprika, salt, pepper, and olive oil in a bowl. Coat the chicken breasts evenly and let them marinate for at least 30 minutes, preferably overnight.
Cook the bulgur wheat and quinoa according to package instructions. Drain and allow to cool slightly before fluffing with a fork.
Combine the chopped parsley, mint, tomatoes, red peppers, and cucumber in a large mixing bowl. Add the cooled bulgur and quinoa and mix well.
To make the dressing, rinse the salty preserved lemons and lightly blitz them in a food processor. Add all the remaining ingredients listed for the dressing to the food processor and blend until smooth.
Heat a grill pan or skillet over medium-high heat. Cook the chicken on each side for 7-8 minutes until fully cooked.
Allow the chicken to rest for a few minutes before slicing.
Toss the salad with the dressing, then arrange onto plates. Top with the sliced chicken, then finish with the pomegranate seeds.
