Marinate the Chicken: In a medium bowl, combine the chicken chunks with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss everything together until the chicken is evenly coated. Set aside to marinate for at least 20 minutes at room temperature.

Cook the Quinoa: While the chicken marinates, place the rinsed quinoa and the stock in a small saucepan. Bring to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed. Once cooked, remove from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.

Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, lime juice, honey, and minced garlic. Season with a pinch of salt. Whisk until emulsified and set aside.

Chop the Vegetables: Prepare the remaining bowl ingredients by halving the cherry tomatoes, slicing the avocado and red onion, and chopping the coriander.

Cook the Chicken: Heat a large frying pan or cast-iron skillet over a medium-high heat. Add the marinated chicken to the hot pan in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and has a lovely char on the outside. What works best for me is not moving the chicken for the first 3 minutes to get that perfect sear.

Rest the Chicken: Remove the chicken from the pan and let it rest on a plate for a couple of minutes. This simple step ensures the juices redistribute, keeping the meat tender.

Assemble Your Power Bowl: To serve, divide the fluffed quinoa among four bowls. Top with the spicy chicken, black beans, cherry tomatoes, sliced avocado, and red onion. Drizzle generously with the lime dressing and finish with a sprinkle of fresh coriander.