Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes with green chilies, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice, parsley or cilantro.
In a medium pan heat 2 tbsp olive oil and place chicken and season with salt and pepper and cook until juices run clear and are browned on both sides.
In a bowl add quinoa and and all the fixings. You can either shred your chicken or leave whole. Garnish with sour cream, green onions and parsley. Serve immediately.
