Fluff cooked quinoa with a fork & set aside.
Melt coconut oil over medium heat in a large saucepan. Sauté shallots a few minutes until softened. Add chicken & cook until browned on each side, flipping a few times with tongs. Whisk together honey, lime juice & Sriracha sauce in a bowl.
Add the sauce & simmer uncovered for about 8 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks. Season to taste with pepper & garlic salt.
Finish with a handful of fresh cilantro and green onion. Serve over quinoa.
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