In a medium bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, ¼ cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon cumin, 1 tablespoon honey, and salt and pepper to taste.

Place the boneless, skinless chicken breasts into the marinade, ensuring each piece is coated. Cover and refrigerate for a minimum of 30 minutes.

Rinse 1 cup of quinoa and cook it with 2 cups of water. Bring to a boil, lower heat, cover, and cook for about 15 minutes.

Preheat your grill. Remove the chicken from the marinade and grill for 5-6 minutes per side, until it reaches 165°F.

In serving bowls, layer quinoa, greens, black beans, corn, and cherry tomatoes. Finally, add sliced grilled chicken.

Top with optional toppings such as avocado, lime wedges, and Greek yogurt. Serve warm or chilled.