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Make the Quinoa: Add the quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil. Reduce to a simmer, cover, and cook for 13-15 minutes until the moisture has been absorbed. Let rest for a few minutes and fluff with a fork.
Make the Cashews: Preheat the oven to 350°F. Toss the spicy cashew ingredients (cashews, avocado oil, chili powder, sriracha, honey, salt) together and spread out on a parchment-lined baking sheet. Roast for 20 minutes, flipping halfway through.
Make the Dressing: While the quinoa and cashews are cooking, whisk together the dressing ingredients (avocado oil, lime juice, tamari, honey, sriracha, grated ginger, garlic, and pepper).
Prep the Veggies: Chop up the cabbage, sweet peppers, green onion, and cilantro.
Assemble: In a large salad bowl, toss all of the prepared elements together (cooked quinoa, spicy cashews, cabbage, chopped veggies, edamame, and cooked chicken) with the dressing. If meal prepping, divide the ingredients between (5) 32 oz jars, starting with the dressing at the bottom, then the peppers and cabbage, followed by the quinoa, edamame, chicken, cilantro, green onion, and finally the cashews on top!