• Step 1: Cook the quinoa or brown rice according to package instructions. Set aside and let cool slightly.
• Step 2: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and sauté until cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
• Step 3: In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the bell peppers, cucumber, and red onion for 3-4 minutes, until slightly softened.
• Step 4: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Pour the sauce into the pan with the sautéed vegetables and stir to combine.
• Step 5: Add the cooked chicken back to the pan and toss everything together until the chicken is heated through and the flavors are well combined.
• Step 6: To assemble the bowls, divide the quinoa or brown rice among serving bowls. Top with the chicken and vegetable mixture, and then add the mixed greens. Season with salt and black pepper to taste.