For the chicken and veggies:

• 2 pounds bone-in chicken thighs (4 large bone-in chicken thighs)
• 3 large carrots, cut in half lengthwise and then cut into 2 inch segments/chunks
• 1 medium to large sweet potato, cut into ½-inch cubes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste

For the quinoa:

• 1 cup quinoa
• 2 cups filtered water or chicken broth
• ½ teaspoon kosher salt

For serving:

• 4 cups baby arugula
• 2 to 3 cups finely shredded red cabbage
• Lemon zest
• Spicy Green Feta Sauce, for drizzling (optional)
• 3 tablespoons hot honey (such as Mike’s Hot Honey), for drizzling
• 1 to 2 ounces feta cheese, crumbled
• Fresh chopped parsley and cilantro, for garnish