1In a medium bowl, combine the sliced chicken strips with harissa paste, 1 tablespoon olive oil, ground cumin, smoked paprika, salt, and black pepper. Toss to coat well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2Combine the rinsed quinoa with vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside to cool slightly.

3Heat a large non-stick skillet or cast-iron pan over medium-high heat with a drizzle of olive oil. Cook the marinated chicken in batches to avoid overcrowding, for 3-4 minutes per side, or until fully cooked through and slightly charred. Remove from the skillet and set aside.

4In a large mixing bowl, combine the diced mango, avocado, red bell pepper, thinly sliced red onion, and chopped fresh cilantro.

5Add the cooked quinoa and seared chicken to the bowl with the mango and vegetable mixture.

6Pour the fresh lime juice over the salad. Season with additional salt and black pepper to taste. Gently toss all ingredients together until well combined.

7Serve the Harissa Chicken Quinoa Salad immediately, or chill for up to 2 hours for a refreshing cold salad.