For the sauce: In a small bowl, I combined 4 TBSP soy glaze, 2 TBSP honey, 2 TBSP water
In a small pot cook ½ cup of quinoa, I used ½ cup of low sodium chicken stock instead of water
While the quinoa cooks, place seasoned & halved brussels sprouts in the air fryer (cut side down) for about 12-14 minutes (depends how crispy you like them)
Heat a large drizzle of avocado oil in a large pan over medium-high heat. Add 10 oz chicken in a single layer and season with adobo seasoning.
Once chicken is browned, add minced ginger & red peppers to pan. Cook until fragrant, 1 minute. Pour in sweet soy honey sauce; cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes.
Fluff quinoa with a fork and season with adobo. Divide quinoa, brussels, and chicken between plates. Garnish with walnuts and sesame seeds. Serve!