1. In a small saucepan, combine 1 cup quinoa and 472 ml (2 cups) chicken or vegetable broth; bring to a boil over high heat. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. Preheat a skillet over medium heat while cubing 0.454 kg boneless skinless chicken breasts into 2 ½ cm pieces. Season chicken with ½ tsp paprika, ¼ tsp salt, and ¼ tsp black pepper, tossing to coat.
3. Add 2 tbsp extra virgin olive oil to the hot skillet. Add seasoned chicken pieces and cook until browned and cooked through (2-3 minutes per side); remove from heat.
4. Halve and pit 2 avocados; scoop out flesh, medium dice, and transfer to a salad bowl.
5. Slice top and bottom off 2 oranges, then cut away peel and white pith to expose flesh. Slice between thin membranes to release orange segments into the salad bowl.
6. Wash and dry 1 small bunch cilantro; shave leaves off stems (discard stems) and mince. Add minced cilantro to the salad bowl.
7. Peel and mince 4 cloves garlic. In a small bowl, whisk together minced garlic, juice of 2 limes, 2 tbsp extra virgin olive oil, 2 tsp honey, ¼ tsp salt, and ¼ tsp black pepper to make dressing.
8. Drain quinoa in a strainer if excess water remains, then add to the salad bowl along with cooked chicken. Pour dressing over top and toss to coat.
9. Divide chicken, orange, and quinoa salad into bowls. Enjoy!
