Start by adding the coconut or avocado oil to a large skillet over medium heat with the cubed chicken breast. Cook for about 10 minutes or until no longer pink and cooked through.
Add the seasoning, onion, garlic, and kale. Cook for another 5 minutes.
Serve on top of cooked quinoa with sauce or guacamole of choice, green onions, and shredded cheese, if using.