Heat olive oil or avocado oil in a large skillet over medium heat. Add garlic, onion and jalapeno, and cook, stirring frequently with a spatula or wooden spoon, until fragrant, about 1 minute.
Stir in uncooked quinoa, broth, black beans, tomatoes, corn, bell peppers, and spices; season with salt and pepper, to taste. Stir well to combine.
Bring to a boil, then cover, reduce heat and simmer until quinoa is cooked through, about 18-20 minutes.
While Mexican Veggie Quinoa mixture is cooking, prepare the ground chicken. Heat olive oil/avocado oil in a medium skillet over medium high heat. Add raw ground chicken. Season with spices, stir and cook until meat is cooked through. Drain any fat/liquid as needed.
Once quinoa is done, stir in avocado and lime juice. Add chicken to the large skillet with quinoa, stir until evenly incorporated. Serve immediately.
Store in an airtight container in the fridge for up to 3-4 days.