Cook quinoa according to directions on package.

Dice up garlic set aside, chop up chicken into cubes and put in a bowl, add tapioca, 1/8 tsp black pepper and salt mix together.

In a small pot add all sauce ingredients and the chopped-up garlic, except for tapioca and the 3 Tbsp water. Mix and bring to a boil on medium heat about 3 minutes. In a small bowl combine tapioca and warm water and combine. Once sauce starts to boil add in tapioca and mix together, let simmer for 2 minutes till it starts to thicken and take off heat, set aside.

Chop up veggies and half Brussel sprouts, set aside.

Air Fryer:

Heat up air fryer to 390°F

Once air fryer is ready add chicken and cook for 13 minutes and half way through flip chicken or move around and finish cooking

Oven:

Heat oven to 375°F

Grease a cookie sheet and spread-out chicken on pan, bake for 6 minutes on one side and flip chicken and cook for another 6 minutes till starts to brown.

While the oven or air fryer is heating, heat up a large frying pan with 1 Tbsp Extra virgin olive oil over medium heat for about 1 minute.

Add Brussel sprouts to pan, cook on one side for 5 minutes and flip add 2 Tbsp balsamic vinegar, 1/8 tsp black pepper, zucchini and bell pepper. Cook for another 5 minutes mixing while cooking.

Once chicken is done put into a medium bowl and add the Korean sauce and combine.

Assemble your own bowl with quinoa, chicken and veggies.