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Preheat the oven to 400.
Add the chicken cutlets to a parchment-lined baking sheet and season with italian seasoning and salt and pepper. Drizzle with avocado oil.
Bake in the oven for 8 minutes, flip, and bake for another 8 minutes.
Remove from the oven and let sit for another 5 minutes before slicing into bite sized pieces.
Add the quinoa, bone broth, and a pinch of salt to a saucepan over high heat.
Bring to a boil then reduce to a simmer, cover, and cook for 20 minutes until the moisture has absorbed.
Remove from heat but keep covered for 5 minutes before fluffing with a fork. Add 2 tbsp lemon juice and 2 tbsp olive oil, stirring gently to combine. Set aside.
Dividing the ingredients between 4 jars or storage containers, layer in this order: chickpeas, red onion, 1 tbsp olive oil, 1 tbsp lemon juice, salt and pepper to season, cucumber, quinoa, pepperoncinis, chicken, herbs, pistachios, and pumpkin seeds.
Seal and store in the fridge until ready to eat! Best if eaten within 4 days.