Mix the chicken breast with olive oil, salt, pepper, and 1 teaspoon of oil from Angry Rooster Matcha Chili Crunch. Leave to marinate for 10 minutes, then grill over medium heat for 5–6 minutes on each side until cooked through. Let it rest for 5 minutes before slicing.
Meanwhile, mix the lemon juice, light soy sauce, honey, and 2 tablespoons of Angry Rooster Matcha Chili Crunch in a small bowl. Spoon the warm quinoa into a serving bowl and add the sliced chicken, avocado, cucumber, tomatoes, and carrots. Pour the dressing over the top and toss together before eating.
