Preheat oven to 375 degrees F.
Spray 9x13" baking dish with cooking spray. I use one that is coconut oil based.
Spread quinoa evenly on bottom of dish.
Top with cauliflower rice, chicken, onion, bell pepper, and stir fry veggies.
In a food processor, add peanut butter, Thai curry paste, garlic, soy sauce, honey, sesame oil, and ginger, and pulse to blend well.
Add about 1/2 of the coconut milk and blend.
In a separate bowl, whisk together peanut sauce with remaining coconut milk and chicken broth and whisk to combine. Note: I tried doing this step all in the food processor but my food processor spilled over and made a mess, so that is why I recommend combining the remaining coconut milk and chicken broth in a separate bowl.
Pour mixture over baking dish.
Bake in preheated oven for 45-50 minutes, until chicken is cooked through, veggies are cooked tender and quinoa is fully cooked.
Serve and enjoy!