Rinse quinoa under cold water, then add to a saucepan with water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.

Season chicken breast strips with salt and black pepper. Prepare a skillet for cooking.

In the skillet, heat vegetable oil over medium-high heat. Add chicken strips and cook for 5–7 minutes until golden brown and fully cooked. Transfer to a plate and keep warm.

In the same skillet, add remaining vegetable oil. Stir-fry broccoli, carrots, and red bell pepper for 4–5 minutes until crisp-tender.

In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, ginger, and warm water until smooth.

Divide quinoa among serving bowls. Top with stir-fried vegetables and chicken strips.

Drizzle peanut sauce over each bowl, ensuring each component is coated.

Garnish with cucumber, cilantro, and green onions. Serve immediately.