Carribbean Chicken Grain Bowl

Chickpeas: Preheat oven to 300F. Dry off chickpeas and toss with Avocado oil, salt and pepper and paprika. Place on a sheet tray ensuring it is one layer. Roast in oven for 25 minutes, or until they are crunchy.

1. Combine Pre-Seasoned Chicken, onion, and garlic to the Instant Pot. Add about 1/4 cup water or enough to cover half the chicken.

2. Put on and lock the lid, making sure the steam valve is in the sealing position. Turn on pressure cook on high for 15 minutes. When the time is up, let the pressure release naturally. Carefully turn the steam valve to the venting position and release the remaining pressure.

3. Transfer the chicken to a container and shred using forks. Set the Instant Pot to sauté on high and cook down the liquid, after 5 minutes, add the Greek coconut yogurt, stirring continuously. Add water if sauce becomes too thick for your preference. Add the sauce to the chicken and toss.

4. Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Add the quinoa, 1⁄2 teaspoon salt and return to a boil. Reduce the heat to low; simmer until the quinoa is tender and the water is absorbed, about 20 minutes.

5. Put quinoa in a bowl, top with the shredded chicken, pickled red onions, shredded carrots, cucumber sticks, crispy chickpeas.