Rinse quinoa under cold running water in a fine mesh strainer. In a medium saucepan, combine rinsed quinoa with water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.

Season the chicken strips with salt and black pepper, ensuring it's evenly coated.

Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken strips and sear for 5–7 minutes until golden brown and cooked through. Set aside on a plate.

In the same skillet, add more vegetable oil. Add broccoli florets, julienned carrots, and sliced red bell pepper. Stir-fry for 4–5 minutes until crisp-tender.

In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, grated ginger, and warm water until smooth and creamy.

Assemble the bowls by dividing cooked quinoa into serving bowls. Top with stir-fried vegetables and cooked chicken.

Drizzle the creamy peanut sauce over each bowl generously.

Garnish with cucumber slices, chopped cilantro, and sliced green onions. Serve immediately.