First, marinate the chicken. In a bowl, whisk together the olive oil, honey, hot sauce, onion powder, garlic powder, paprika, apple cider vinegar, grated garlic, salt, and pepper. Add the chicken thighs and toss until well coated. Let marinate for at least 30 minutes, or up to 24 hours in the fridge.

Next, grill the chicken. Preheat your grill to medium-high heat and lightly grease the grates with avocado oil spray. Grill the chicken thighs for 5–7 minutes per side, or until nicely charred and cooked through. Remove from the grill and let rest for a few minutes before slicing.

Now, grill the fruit and veggies. Brush the peach halves and pineapple slices with olive oil, then season with Aleppo pepper, cinnamon, and a pinch of salt. Grill for 2–3 minutes per side, just until caramelized and lightly charred. Remove and set aside.

Brush the corn and jalapeños with olive oil and season with paprika, salt, and pepper. Grill, turning occasionally, until the corn is charred and tender and the jalapeños are blistered all over. Slice the corn off the cob and thinly slice the jalapeños.

Now, make the hot honey vinaigrette. Whisk together the honey, olive oil, Dijon mustard, apple cider vinegar, chili flakes, salt, and pepper until smooth and emulsified.

Finally, assemble the bowls. Divide the cooked quinoa between bowls. Top with sliced chicken, grilled peaches and pineapple, grilled corn, jalapeños, cucumbers, avocado, and fresh basil. Finish with a drizzle of hot honey vinaigrette and a squeeze of lime.