Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper.

Place the chicken breasts on the prepared baking sheet and brush both sides with the honey mustard mixture.

Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest for 5 minutes before slicing.

While the chicken is baking, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, and parsley. Toss gently to mix.

To serve, divide the quinoa mixture among bowls, top with sliced chicken and avocado, and garnish with lemon wedges.