In a mixing bowl, whisk together fresh lime juice and zest, olive oil, chopped cilantro, chili powder, cumin, honey, salt, and pepper until well combined.

Add the boneless, skinless chicken breast to the marinade, ensuring each piece is generously coated. Cover and refrigerate for at least 30 minutes.

Prepare the quinoa according to package instructions, typically rinsing and cooking in a pot with 2 cups of water for about 15 minutes.

Preheat your grill or grill pan to medium heat. Grill the marinated chicken for 5–6 minutes on each side until cooked through.

After resting for 5 minutes, slice the grilled chicken into strips.

In a bowl, layer cooked quinoa, greens, black beans, corn, halved cherry tomatoes, and sliced chicken.

Garnish with optional toppings such as avocado, lime wedges, or Greek yogurt before serving.