In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Zest orange into a medium bowl (set orange aside for later use). Juice lime into the same bowl.

Peel and mince garlic; add to the bowl with the lime juice, along with soy sauce, oil, and spices. Whisk to combine the marinade.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Place chicken in the bowl with the marinade, turn to coat, and set aside.

Juice lemon into another medium bowl; add oil, honey, salt, and pepper. Whisk to combine the dressing.

Using a clean cutting board, trim and cut celery and green onions crosswise into ¼-inch pieces; add both to the bowl with the dressing.

Trim and thinly slice strawberries; add to the bowl along with the blueberries.

Remove peel from the zested orange; halve lengthwise, then slice crosswise into thin half-moons. Add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl, stir to combine the salad, and set aside.

Preheat a skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and marinade to the skillet; pan-fry until the chicken is golden and cooked through, 3-4 minutes per side. Remove from heat.

Meanwhile, transfer the cooked quinoa to a baking sheet pan. Spread out in an even layer and let cool for 5 minutes.

Add cooled quinoa to the bowl with the salad and gently stir to combine.

Thinly slice chicken into strips.

To serve, divide quinoa salad and chicken between plates. Enjoy!