Combine the olive oil, adobo sauce, honey, mustard, cilantro and garlic in a medium bowl and whisk to combine. Season the chicken with salt and pepper and place in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat it evenly. Place it in the fridge and marinate for at least 2 hours, or overnight.

To make the lime quinoa, combine the quinoa with the stock or water in a saucepan over medium high heat. Bring to a boil, the reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from the heat and stir in the coconut oil , lime juice, zest, salt and pepper. Set aside.

Meanwhile, heat a large nonstick skillet over medium-high heat and spray with non-cook spray. Remove the chicken from the marinade and place in the preheated skillet. Cover and cook until each side is a deep golden brown, about 6 minutes per side, or until cooked through.

To assemble the salads, divide the salad greens between your bowls, and top with chicken, quinoa, tomatoes, avocado, cilantro and green onions. In a small bowl, combine the lime juice, olive oil and honey, whisk until well combined and drizzle on top of each salad.