Juice and zest 1 of the Lime (1) into a small saucepot.
Add Water (1 1/2 cup) and bring to a boil. Add Quinoa (4 ounce), return to a boil. Reduce heat to low and cover and let simmer for 20 minutes. Remove from heat, fluff with a fork and keep warm until plating.
In a large bowl, whisk together the Chipotle Peppers in Adobo Sauce (1/4 cup), Dijon Mustard (1 tablespoon), Honey (2 tablespoon) and Olive Oil (2 tablespoon).
Pat dry Chicken Breast (2) with paper towels and season each breast with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Add to bowl with the marinade.
Evenly coat the chicken with the marinade. Cover with plastic wrap and place in the refrigerator until ready to cook.
Cut the Shallot (2) into 1/4 inch thin slices; place into the small bowl.
Add the Rice Vinegar (2 tablespoon) and Granulated Sugar (1 teaspoon) to the bowl with the shallots. Stir to combine and hold.
In another large bowl, juice the remaining Lime (1) and whisk in Olive Oil (2 tablespoon), Salt (1/4 teaspoon) and the remaining Honey (2 tablespoon). Stir to combine. Set the vinaigrette aside.
Heat a medium sauté pan over medium high heat with Olive Oil (1 tablespoon). When the oil is hot, add the chicken breasts and sear on each side for 4 minutes until golden brown and cooked through.
Remove the chicken breasts from the pan, let rest for 5 minutes and then cut into 1/2 inch diced pieces.
Slice the Avocado (1) around the pit and separate the halves. Discard the pit. Score the flesh of the avocado into 1/2 inch chunks, being careful not to slice through the skin. Use a spoon to scoop out the flesh, and add to the bowl with the vinaigrette.
Cut the Cherry Tomato (3.5 ounce) in half and add to the bowl. Add the Arugula (2 ounce) and pickled shallots to the bowl; toss gently to combine.
Evenly distribute the lime quinoa between two bowls. Place the arugula salad over the quinoa. Top with the Chipotle Chicken. Serve and enjoy!