Make the marinade: In a blender combine 1 tsp cumin, 3 cloves garlic, 1 seeded red chile, a pinch of pepper, 3/4 cup orange juice, juice of 4 limes, zest of 1 lime, 1 tsp honey, 1 tsp soy sauce and 1/4 cup cilantro. Blend until smooth.
Marinate the chicken: Place the 1 lb chicken pieces in a bowl or zip-top bag and pour half the marinade over them. Toss to coat and refrigerate for at least 20 minutes or up to overnight.
Cook the quinoa: Heat a large high-sided skillet over medium-high and add a drizzle of olive oil. Sauté the chopped onion 5–10 minutes until soft. Add the chopped red pepper and 1½ cups dry quinoa and cook 3–5 minutes until the quinoa is lightly toasted and the pepper softens.
Add 3 cups water or chicken broth to the skillet, bring to a boil, then cover and simmer over low heat 25–30 minutes until quinoa is cooked and fluffy.
Finish the quinoa and beans: Push the cooked quinoa to one side of the skillet (or keep in the pot), add a little more oil if needed, then add 2 cups cooked black beans, 2 cloves minced garlic, and salt and pepper to taste. Cook just until warmed through, then combine with the quinoa.
Make the mango salsa: In a bowl toss the diced mango, 1 seeded and chopped red chile, juice of 1/2 lime, and 1/4 cup chopped cilantro. Set aside.
Fry the bananas: Heat a small skillet over medium to medium-high and add 2 tbsp coconut oil. Fry banana slices (about 1/2-inch thick) in a single layer 4–5 minutes per side until caramelized, lowering heat if they brown too quickly. Sprinkle with chili powder if desired and season lightly with sea salt; transfer to a plate.
Cook the chicken: Heat a large skillet over medium-high with a drizzle of olive oil. Add half the marinated chicken and cook 3–5 minutes per side until browned and cooked through. Remove and repeat with remaining chicken.
Make the mojo sauce: To the skillet used for the chicken, add the remaining half of the marinade plus 1/4 cup orange juice and bring to a boil. Stir in 2 tbsp butter and simmer about 5 minutes until slightly reduced; stir in some chopped cilantro if desired.
Assemble bowls: Divide the quinoa and black beans among bowls, top with cooked chicken, mango salsa and fried bananas. Drizzle the mojo sauce over the bowls and garnish with extra chopped cilantro if desired.
