Rinse quinoa under cold water. Combine rinsed quinoa and water or coconut milk in a saucepan. Bring to a boil, then simmer for 15-20 minutes until fluffy.

Prepare the kale by removing stems, massaging leaves with oil and salt. Set aside.

Shred carrots, chop red bell pepper, and slice red cabbage. Add these along with pineapple and bean sprouts to the kale.

Once quinoa is cooked, fluff with a fork and add to the bowl with vegetables. Mix in cooked chicken.

Drizzle sweet chili dressing over the mixture and toss gently to coat evenly.

Divide the mixture among serving bowls and garnish with sesame seeds, green onions, and cilantro if desired.