Heat 2 teaspoons neutral oil in a small pot over medium heat. Add the rinsed quinoa and cook for 2 to 3 minutes to toast it lightly. Add ¾ teaspoon salt. Pour in 2 cups of water and bring to a boil. Reduce the heat to low and cover. Simmer for 15 minutes. Turn off the heat and let stand for 10 minutes before fluffing with a fork.

Heat 1 tablespoon neutral oil in a large, ovenproof skillet over medium heat. Once hot, add the ground chicken and season with salt and pepper. Cook for 8 to 10 minutes, breaking it up as it cooks.

Add the diced onion, bell peppers, and jalapeño to the chicken. Cook for an additional 5 to 8 minutes until softened. Season with salt and pepper.

Add the garlic, chili powder, cumin, paprika, and cayenne powder and toss to coat.

Add the tomato paste to the skillet and stir to coat. Cook for 1 to 2 minutes to brown the paste.

Add the diced tomatoes and 1 cup chicken stock. Bring to a boil. Add a pinch of sugar and reduce the heat to low and simmer, uncovered, for 20 to 30 minutes. Taste and adjust the seasonings to your preference.

Turn the broiler on.

Add the cooked quinoa, minced cilantro, and lime juice to the chicken and stir to combine. Sprinkle the grated Oaxaca cheese on top and transfer to the broiler for 3 to 4 minutes or until the cheese is bubbly and browned.

Sprinkle the finished dish with minced cilantro and scatter sliced jalapeño on top, if you like. Serve with a dollop of sour cream on top and more lime wedges on the side. Enjoy!