1. Prepare the quinoa with chicken bone broth as the liquid, per package directions.

2. In a small bowl, combine the honey buff sauce. Use half as a marinade for the chicken cubes. Save the other half for plating.

3. Transfer the marinated chicken to skewers and grill over medium heat until the internal temp reaches 165 degrees F.

4. Rub the corn with oil and grill at the same time as the chicken. Cut from the cob.

5. In a small blender, combine the feta whip ingredients and blend until smooth.

6. Plate with quinoa, veggies, cilantro, pickled jalapenos, and chicken skewer. Drizzle with the feta whip and a bit of the honey buff sauce!