Rinse quinoa under cold water. Combine with water or coconut milk in a medium saucepan, bring to a boil, then simmer for 15-20 minutes. Let it stand for 5 minutes before fluffing.

Wash and chop vegetables: slice kale, shred carrots, slice red bell pepper, chop red cabbage, and rinse bean sprouts. Dice pineapple.

Massage kale in a mixing bowl for 2-3 minutes until tender and vibrant. Set aside.

Assemble bowls by placing 1/2 cup cooked quinoa at the base, topping with kale, assorted vegetables, and 1/2 cup shredded chicken.

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