While chicken is cooking, combine the Sriracha sauce, honey and lime juice in a small bowl and whisk until combined.
Once chicken is browned, add sauce to pan and simmer uncovered for about 8 minutes. The sauce will thicken a bit as it cooks. Season with salt and pepper to taste.
Remove pan from heat and top with green onions, cilantro and sesame seeds (if using). Serve over quinoa.
Notes
You can use white or red quinoa; I used a mixture of both.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sriracha-chicken-quinoa-bowl/