In a blender, combine honey, avocado oil or olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Blend the ingredients together until homogenous and well combined. Set aside to the end.

In a large bowl, combine shredded red cabbage and carrots. In a separate bowl, mix mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar or honey to create the dressing. Pour the dressing over the cabbage and carrots, tossing everything together until well-coated. Chill in the refrigerator for at least 15 minutes before serving.

Preheat oven to 425°F. Peel and dice the sweet potatoes into bite-sized cubes. Toss the sweet potatoes with avocado oil, a sprinkle of salt, black pepper, and cornstarch until evenly coated. Spread the sweet potatoes on a baking sheet and roast in a preheated oven at 425°F (200°C) for 30-40 minutes, until tender and slightly crispy on the outside, flipping halfway through.

Melt butter in a pot over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant. Add the quinoa to the pot and stir to coat it with the butter and garlic. Pour in the chicken broth and season with salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the quinoa is fully cooked. Turn off the heat but leave covered for another 10 minutes. Remove the lid, fluff with a fork, and that's it!

In a mixing bowl, season the chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper. Add a light drizzle of olive oil in a skillet over medium heat. Add the seasoned chicken to the skillet and cook for about 6-8 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for 5 minutes. Slice the chicken into bite-sized pieces and set aside.

Thinly slice the yellow onion. Soak the onion slices in buttermilk. In a separate bowl, mix the flour with a sprinkle of salt. Dredge the soaked onion slices in the flour mixture, ensuring they are well-coated. Heat oil in a skillet over medium heat. Fry the coated onion slices for about 6 to 8 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.

Start with a base of the cooked quinoa. Add a generous portion of the roasted sweet potatoes on one side of the bowl. Place the sliced chicken next to the sweet potatoes. Add a serving of coleslaw on the opposite side of the chicken. Drizzle the hot honey mustard dressing over the chicken and sweet potatoes. Top the bowl with crispy fried onions for added crunch. Serve immediately and enjoy your flavorful, Sweetgreen-inspired hot honey bowl!