CHICKEN MARINADE: in a bowl, whisk together orange juice, olive oil, lime juice, lime zest, soy sauce, honey, cumin, and minced garlic. Remove 1/3 cup of the marinade (put in an airtight container in the fridge for later).
CHICKEN MARINADE CONT: Halve chicken breasts horizontally. Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Season the chicken breasts to taste (both sides) with salt and pepper. I use about 3/4 teaspoon salt and 1/2 teaspoon pepper, but add to preference. Place the prepared chicken in a large plastic bag and pour the remaining marinade mix over. Seal the bag without air and knead to coat all the chicken in the marinade. Place in the fridge for 30 minutes up to 6 hours. (IF you're making the optional sauce (Step 5), make it now too so it has a chance to sit and flavors can intensify.)
COOK CHICKEN: Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (Grill pan: add 1 tablespoon oil to the pan) Place the marinated chicken on the grill. Discard any leftover marinade in the bag. Grill for 10-12 minutes, flipping once in between halfway, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carry over heat to get to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes before slicing against the grain.
QUINOA: Thoroughly rinse the quinoa. Add the chicken broth, quinoa, and minced garlic to a small pot over high heat. Bring to a boil and once it reaches a boil, reduce the heat to low, cover and cook for an additional 10-15 minutes or until all the liquid is absorbed. Remove from heat but keep covered and allow to sit for about 5 minutes. Lightly fluff with a fork. Stir in the lime juice and cilantro. Season to taste with salt and pepper (I usually add 1-2 to 3/4 teaspoon salt and 1/4 teaspoon pepper).
SAUCE: Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the garlic cloves, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine. Taste and adjust seasonings to personal preference. Intensity of flavor does increase as it sits.
ASSEMBLE: divide quinoa evenly among plates/bowl. Add grilled chicken on top. Add any desired toppings to the side and drizzle sauce over everything. Serve with lime wedges and enjoy. If desired add a small sprinkle of queso cotija cheese blend