Mix the marinade. In a bowl, whisk together the juice and zest of 2 limes, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder or smoked paprika, 1 teaspoon salt, and a few grinds of black pepper. Stir in a handful of chopped cilantro and, if you like, 1–2 teaspoons honey for balance.

Prep the chicken. Pat the chicken dry and cut large breasts in half horizontally for even cooking. Add chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.

Rinse the quinoa. Place 1 cup quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove bitterness. This step keeps the flavor clean and nutty.

Cook the quinoa. In a saucepan, combine rinsed quinoa with 2 cups broth (or water) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.

Cook the chicken. Heat a large skillet or grill pan over medium-high. Add a drizzle of oil. Cook chicken 4–6 minutes per side (thighs may take a bit longer) until browned and the internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.

Make a fresh cilantro-lime finish. In a small bowl, combine the juice of 1 lime, a tablespoon of olive oil, a pinch of salt, and a handful of finely chopped cilantro. This bright dressing ties the dish together.

Assemble. Spoon quinoa into bowls, top with sliced chicken, and drizzle with the cilantro-lime finish. Add optional toppings like avocado slices, cherry tomatoes, corn, diced red onion, jalapeño, or a dollop of Greek yogurt. Serve with lime wedges for extra zing.