1. Roast the Sweet Potatoes: Preheat your oven to 425°F. Toss the sweet potato cubes with olive oil, salt, and pepper to coat. Spread them out on a baking sheet and roast for about 25 to 30 minutes, flipping halfway through, until they’re golden and tender.

2. Make the Hot Honey: In a small bowl, mix together the honey, red pepper flakes, and cayenne. If your honey is too thick, microwave it for 10 seconds. Set this delicious glaze aside for later!

3. Cook the Quinoa: Melt the butter in a saucepan over medium heat. Sauté the minced garlic for 1 to 2 minutes until fragrant. Add the rinsed quinoa, stirring to coat it with the garlic butter. Pour in the chicken broth and add the salt. Bring it to a boil, then reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let it steam for another 5 minutes before fluffing with a fork.

4. Season and Cook the Chicken: In a mixing bowl, toss the chicken with olive oil, paprika, garlic powder, thyme, salt, and black pepper until it’s evenly coated. Heat a skillet over medium-high heat and place the chicken in the skillet, cooking for 4 to 5 minutes on each side until the internal temperature reaches 165°F. Drizzle half of the hot honey over the chicken, coating it, and cook for an additional minute.

5. Rest and Slice: Once cooked, remove the chicken from heat and let it rest for about 5 minutes. Then, slice or chop it into bite-sized pieces.

6. Assemble the Bowls: Build the bowls by starting with a generous base of quinoa, then add roasted sweet potatoes, shredded cabbage, and arugula around the edges. Place the sliced chicken on top for a beautiful presentation.

7. Finish and Serve: Drizzle the remaining hot honey over the assembled bowls, and sprinkle with crumbled feta and fresh herbs. Serve your Hot Honey Chicken Quinoa Bowl immediately.