1. Wash, dry, and clean the chicken. Season with salt, pepper, and cayenne pepper. Place in a shallow bowl and brush several times with teriyaki sauce, keep some for later. Set aside.

2. Wash the quinoa with hot water, add together with the water and veggie stock powder to a small pot, and bring to a boil. Let simmer for 20-25 minutes until the quinoa is cooked and has soaked up all of the water. Set aside and keep warm when done.

3. While the quinoa is cooking clean the mushrooms and quarter. Heat up a frying pan with some olive oil and fry the mushrooms until nicely browned and crispy. Take out of the pan and place in a bowl. Add some more oil and fry the chicken until nicely browned from all sides. Brush with some more teriyaki sauce during the frying process to get a nice crust/flavor. Take out of the pan and place on a plate and let rest until needed. Clean the frying pan, if necessary, add some more oil and fry the corn until lightly browned. Remove from the heat when done.

4. Wash and dry the tomatoes and cut in half. Cut the avocado in half, remove the pit, remove the skin and cut into slices. Cut the chicken breasts into thick slices.

5. Divide the quinoa (and some rice if you want to) between four bowls. Add corn, mushrooms, tomato halves, and avocado slices to each bowl as well as the sliced chicken. Place some hummus to each bowl and season everything with some additional salt and pepper. Mix the lime juice and olive oil, season with salt and pepper, and drizzle over everything in the bowls. Serve with some additional lime wedges (optional).