In a large plastic ziplock bag, combine lime juice, tamari, olive oil, cumin, and chili powder. Add chicken or tempeh and marinade in the refrigerator for 1 hour, or up to 4.
Spray a large skillet with high heat safe cooking oil and heat to medium high. Add chicken or tempeh and cook until browned and cooked through. Remove from skillet and tent with foil.
Add peppers, onion and jalapeño to the skillet and cook for 8 to 10 minutes, until tender and browning.
Slice chicken into strips, cutting against the grain.
Make sauce by combining yogurt, garlic and taco seasoning in a small bowl.
Place ¾ cup quinoa in four bowls. Top with peppers and chicken, cheese and avocado. Sprinkle with cilantro and drizzle with sauce.