Cook the quinoa according to your preferred method and set it aside.

Cut the chicken thighs into bite-sized pieces and add them to a large bowl alongside the arrowroot starch. Toss to fully combine.

In a small bowl, whisk together the chicken broth and the sambal oelek.

Heat a large skillet over medium heat, and add in 1-2 tablespoons of avocado oil.

Once the oil is hot, add in the chicken and cook until browned, about 6-7 minutes.

Stir in the sambal mixture until it thickens, about one minute. Remove from heat and set aside.

In a blender, add all ingredients for the creamy peanut sauce and blend until smooth and creamy. Adjust consistency with water if necessary.

Assemble the bowls by adding quinoa, followed by cucumbers, cabbage, bean sprouts, carrots, cilantro, and roasted peanuts.

Top with chicken and pour the peanut sauce on top. Garnish with more peanuts and cilantro if desired.