Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper until coated. Spread them out on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Pat the chicken breast cubes dry and season generously with salt, pepper, and garlic powder. In a skillet over medium-high heat, warm a drizzle of olive oil. Add the chicken and sear for about 4-5 minutes on each side until golden brown and cooked through.

In a small bowl, combine honey and hot sauce, whisking together until smooth. Adjust the amount of hot sauce to your preference.

Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or broth. Bring to a boil, cover, and reduce heat to low. Simmer for about 15 minutes until quinoa has absorbed the liquid.

In serving bowls, place a scoop of quinoa, top with roasted sweet potatoes and Brussels sprouts, followed by seared chicken. Drizzle the hot honey over the bowl.

Sprinkle crumbled feta over the bowls, garnish with fresh parsley, and serve with lime wedges on the side.