Preheat your oven to 400°F (200°C). If your breaded chicken fillets are not yet cooked, arrange them on a baking sheet and bake according to package directions, typically 18-22 minutes, until golden and heated through. For homemade, bake or fry until fully cooked and crispy. Once cooked, brush each chicken fillet with the tikka masala-style sauce and return to the oven for an additional 5 minutes to glaze. This makes the chicken flavorful and extra juicy.

In a large bowl, combine the cabbage slaw mix, 3 tablespoons mayonnaise, 2 tablespoons vinegar, and 3/4 teaspoon salt. Toss thoroughly until the slaw is evenly coated and crisp. Set aside in the refrigerator to let flavors mingle and the slaw stay crunchy. I like to let my slaw sit for at least 10 minutes so it gets a bit more flavorful.

Add the fresh mint leaves, cilantro leaves, 1/2 cup mayonnaise or plain Greek yogurt, 1/2 teaspoon salt, juice from 1 lime, garlic clove, and jalapeño chili to a blender or food processor. Blend until the mixture is mostly smooth, adding a splash of water to adjust the consistency if needed. Taste and adjust seasoning, and blend again until you get a creamy, drizzly sauce. For a bolder flavor, I like to keep some mint and cilantro pieces just a little bit chunky.

Dice or slice the cucumber as preferred. If not already prepared, have your pickled red onions ready. Measure out the prepared quinoa or cook the quinoa according to package instructions if not done in advance.

To assemble, divide the prepared quinoa (from Step 4) among serving bowls. Top with the cabbage slaw (from Step 2), cucumbers and pickled red onions (from Step 4), and sliced glazed chicken fillets (from Step 1). Drizzle generously with the mint sauce (from Step 3). Garnish with extra herbs if desired. Serve immediately and enjoy a bowl that’s crispy, salty, spicy, briny, cool, and creamy all at once.