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Cook the Quinoa:
Bring water or chicken broth to a boil in a medium pot.
Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Fluff with a fork and set aside.
Prepare the Chicken:
Mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl.
Rub the mixture evenly over the chicken breasts.
Heat a skillet over medium-high heat.
Cook chicken 5–7 minutes per side until fully cooked and golden brown.
Let rest 5 minutes, then slice thinly.
Make the Avocado Topping:
In a bowl, combine diced avocado, cherry tomatoes, red onion, corn, cilantro, lime juice, salt, and pepper.
Toss gently to mix.
Assemble the Bowl:
Start with a base of quinoa in each serving bowl.
Arrange sliced chicken on top.
Spoon the avocado and veggie mixture over the chicken.
Add optional toppings like cheese, hot sauce, or sour cream if desired.
Serving and Storage Tips:
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