Cup of Yum
1. Preheat oven to 425°
2. Line a large rimmed baking sheet with parchment.
3. In a large bowl, whisk together olive oil, chili powder, cumin, and garlic powder. and salt.
4. Pat chickpeas as dry as possible, then toss them in the seasoned olive oil mixture.
5. Spread seasoned chickpeas in a single layer over ⅓ of the baking sheet.
6. Next, toss the chicken breasts in the remainder of the olive oil mixture. Put the chicken on the baking sheet beside the chickpeas. 
7. Add the bell pepper halves, cut side down
8. Repeat the above 2 steps with the corn kernels
9. Put the bell pepper halves, cut side down, on the baking sheet.
10. Sprinkle everything with fresh ground pepper to taste
11. Put everything into the oven for 30 minutes, turning half way through
12. Remove from oven and allow to cool
13. Stir salsa into the cooked quinoa
14. slice cooked chicken across the grain. 
15. Remove skin from peppers, rinsing under cold water and sliding off with your fingers. Slice peppers into strips.
16. In a small bowl, whisk together mayonnaise, sriracha, and honey until combined

Assemble the Bowls

Cup of Yum
1. Divide Arugula between four bowls.
2. Divide quinoa, chicken, roasted peppers, avocado slices, and cherry tomatoes between each bowl
3. Drizzle sriracha sauce over each bowl, and top with lime wedges, cilantro, and crispy chickpeas.