Cook quinoa in chicken stock with a little bit of salt, per package instructions. Once quinoa is done, take off heat and set aside.
While quinoa is cooking, cook the chicken. Preheat a cooking pan over medium heat. Mix 3 Tbsp sriracha, 1 1/2 Tbsp honey, and lime juice together. Coat chicken in sriracha mixture, season with some salt, and cook the chicken in the preheated pan until just done.
Take out chicken and let it cool on the cutting board until it can be handled. Dice chicken once it's cooled enough.
Preheat oven to 350.
In the same cooking pan where the chicken was cooked, add quinoa and mix.
Add heavy whipping cream, 1/2 cup shredded cheese, and a mix of 1 Tbsp sriracha and 1/2 Tbsp honey. Season with some salt and mix well.
Transfer quinoa into an oven safe pan or a cast iron skillet. Spread it evenly.
Spread diced chicken over quinoa.
Spread Monterrey Jack cheese over the chicken and quinoa. Bake for 15-17 minutes.
Optional: drizzle some more sriracha and honey mixture on top of the cooked dish.