1
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.
2
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.
3
Add the remaining oil to the pan. Add the sugar snap peas, carrot, and red bell pepper. Cook for 4-6 minutes, stirring occasionally until the vegetables are tender-crisp and softened to your liking.
5
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.