In a large bowl, whisk together olive oil, chili powder, cumin, and garlic powder. and salt.
Pat chickpeas as dry as possible, then toss them in the seasoned olive oil mixture.
Spread seasoned chickpeas in a single layer over 1/3 of the baking sheet.
Next, toss the chicken breasts in the remainder of the olive oil mixture. Put the chicken on the baking sheet beside the chickpeas.
Add the bell pepper halves, cut side down
Repeat the above 2 steps with the corn kernels
Put the bell pepper halves, cut side down, on the baking sheet.
Sprinkle everything with fresh ground pepper to taste
Put everything into the oven for 30 minutes, turning half way through
Remove from oven and allow to cool
Stir salsa into the cooked quinoa
slice cooked chicken across the grain.
Remove skin from peppers, rinsing under cold water and sliding off with your fingers. Slice peppers into strips.
In a small bowl, whisk together mayonnaise, sriracha, and honey until combined
Assemble the Bowls
Divide Arugula between four bowls.
Divide quinoa, chicken, roasted peppers, avocado slices, and cherry tomatoes between each bowl
Drizzle sriracha sauce over each bowl, and top with lime wedges, cilantro, and crispy chickpeas.
Chicken should be cooked to an internal temperature of 165°You will have more crispy chickpeas than you need for this recipe, but they are great for snacking or topping soups and salads. They store well in a covered container in the fridge.If you are making these bowls for meal prep, squeeze the limes over the avocado to keep them from turning brown, and either pack the sriracha mayo sauce on the side, or leave out the arugula.