Begin by seasoning the boneless, skinless chicken breasts with your favorite spices—think paprika, garlic powder, and a pinch of salt. In a skillet over medium-high heat, add a splash of olive oil. Sear the chicken for about 6-7 minutes on each side or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove from the skillet and let rest.

While the chicken is resting, preheat your oven to 425°F (220°C). Cube the sweet potatoes and toss them in a bowl with olive oil, salt, and pepper until evenly coated. Spread the cubes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are crispy and caramelized.

In a medium pot, bring water or broth to a boil. Rinse the quinoa under cold water to remove its natural bitterness, then add it to the pot. Reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Once cooked, remove from heat and fluff with a fork.

In a large bowl, combine the shredded green and purple cabbage. Drizzle with a light vinaigrette or your choice of dressing, tossing to combine. Allow it to marinate for 10 minutes.

In a small bowl, whisk together honey, mustard, and apple cider vinegar until well combined. Adjust the honey or mustard levels to match your taste preferences.

To create your Hot Honey Chicken Bowl, start with a generous scoop of fluffy quinoa at the bottom. Layer a portion of crispy roasted sweet potatoes on top, followed by sliced chicken and a handful of the marinated coleslaw. Drizzle with the hot honey mustard dressing and finish with a sprinkling of crispy fried onions.