Cook the quinoa by bringing 1 cup of water or coconut milk to a boil. Add ½ cup quinoa, reduce heat, cover, and simmer for 15-20 minutes.

Remove from heat and let quinoa rest, covered, for 5 minutes, then cool slightly.

Massage 2 cups of kale with olive oil and lemon juice until tender.

Chop 1 cup pineapple, 1 cup red pepper, and 1 cup shredded red cabbage. Grate a carrot.

Assemble bowls starting with quinoa, then layer kale and topped with the chopped veggies and 1 cup cooked chicken.

Drizzle with sweet chili dressing and garnish with sesame seeds, green onions, and cilantro.