In a large mixing bowl, combine 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Add kosher salt, chili powder, black pepper, cumin, coriander, and red pepper flakes. Whisk everything together until well combined. Add your chicken pieces and use tongs to coat them evenly with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2-3 hours for maximum flavor penetration.

Preheat your oven to 400°F. Wash and scrub the sweet potatoes thoroughly, then cut them into 1-inch thick rounds. Quarter each round into bite-sized pieces. In a mixing bowl, toss the sweet potato pieces with olive oil, salt, onion powder, garlic powder, chili powder, and nutritional yeast until every piece is evenly coated. Spread them in a single layer on a sheet pan and roast for 25-30 minutes, flipping them halfway through for even caramelization and crispy edges.

While your sweet potatoes are roasting, rinse 1½ cups of quinoa thoroughly under cold water to remove any bitter coating. Add the rinsed quinoa to a medium saucepan with 3 cups of vegetable or chicken broth. Bring to a boil over high heat, then reduce to low, cover with a lid, and simmer for 15-18 minutes until all liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Thinly slice 4 cups of cabbage using a sharp knife or mandoline. If using whole carrots, grate them on a box grater, or use pre-shredded carrots to save time. In a large mixing bowl, combine the cabbage and carrots. Add mayonnaise, Dijon mustard, honey, apple cider vinegar, kosher salt, dried parsley, black pepper, and fresh lime juice. Toss everything together until the vegetables are evenly coated with the creamy dressing. Set aside to let the flavors meld.

Remove your marinated chicken from the refrigerator. Heat a grill or grill pan over medium-high heat and lightly oil the grates or pan surface with a high-heat oil. Place the chicken pieces on the grill and cook without moving them for 6-8 minutes until you get beautiful char marks and blackened edges. Flip the chicken and cook for another 6-8 minutes on the other side. Use a meat thermometer to ensure the internal temperature reaches 165°F for food safety. Remove from heat and let the chicken rest for 5 minutes before cutting it into 1-inch cubes.

In a small mixing bowl, combine ¼ cup olive oil, ¼ cup Dijon mustard, 2 tablespoons honey, 2 tablespoons apple cider vinegar, ½ teaspoon kosher salt, and 1 teaspoon red pepper flakes. Whisk vigorously for about 30 seconds until the dressing is fully emulsified and smooth. Taste and adjust seasoning if needed—add more honey for sweetness or red pepper flakes for extra heat.

Start with a generous cup of fluffy quinoa as your base in each bowl or plate. Add several pieces of grilled chicken and roasted sweet potato chunks. Pile on about ½ cup of the tangy cabbage-carrot slaw. Drizzle generously with the hot honey dressing—don’t be shy, this is where the magic happens! Top with crispy shallots, fresh herbs, or toasted pepitas for extra crunch and visual appeal.