Make the teriyaki sauce: Add everything to a small saucepan and whisk together. Bring to a boil and stir well to make sure honey dissolves into the sauce. Turn heat down to medium and cook for about 5 minutes, stirring often, until the sauce is thick and coats a spoon nicely. Taste and season if needed. Make sure to watch the sauce since it can burn quickly.
Heat the coconut oil in a skillet or wok over medium-high heat. Add the chicken in a single layer and season lightly with salt and pepper. Remember that the teriyaki sauce has soy sauce, which is salty, so season lightly. Cook the chicken for 4-6 minutes until it is lightly browned on all sides. Remove the chicken and set aside.
Assemble the bowls with cooked quinoa and teriyaki chicken and vegetables. Add any additional toppings or vegetables including sliced green onions, sesame seeds, cooked edamame, red cabbage, or cilantro.