In a medium bowl, whisk together olive oil, sweet chili sauce, soy sauce, honey, ginger, garlic, and black pepper. Add the chicken cubes and toss to coat evenly. Marinate for at least 15 minutes.

Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly browned, about 8-10 minutes.

While the chicken cooks, whisk together coconut milk, lime juice, honey, and salt in a small bowl until smooth and creamy. Set aside.

Divide the cooked quinoa or rice evenly among four bowls. Top with shredded carrots, red cabbage, cucumber, and cilantro.

Spoon the cooked chicken over the vegetables.

Drizzle each bowl generously with the coconut lime sauce. Sprinkle with chopped peanuts if using. Serve immediately with lime wedges.