In a medium bowl, whisk together olive oil, balsamic vinegar, and spices until well combined. Coat the chicken breasts with the marinade, cover, and refrigerate for 30 minutes to 2 hours.

Preheat your oven to 400°F (200°C). Slice the sweet potatoes and place on a baking sheet. Drizzle with olive oil, salt and pepper, toss, and roast for 25-30 minutes until tender.

Combine quinoa and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.

Slice the cabbage and grate the carrots. Mix together in a large bowl for a fresh slaw.

Heat a grill on medium-high heat. Cook the marinated chicken for 6-8 minutes per side until blackened and internal temperature reaches 165°F (74°C).

Whisk together honey and red pepper flakes in a small bowl for the dressing.

Thinly slice the shallots. Heat a skillet over low heat and fry until golden brown and crispy, about 15 minutes.

On a large plate, layer quinoa, roasted sweet potatoes, and grilled chicken. Top with carrot-cabbage slaw and drizzle with dressing. Finish with crispy shallots.