Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add chicken and season with salt and pepper. Cook for 2-3 min each side or until fully cooked through. Remove chicken from pan.
Heat remaining olive oil in a large skillet over medium-high heat. Add garlic and jalapeños, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin and chicken; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Serve with toppings of avocado, lime juice and cilantro.
Note: When I make this for children, I omit the jalapeños and serve it as a topping.