Rinse quinoa under cold water. Heat oil in medium saucepan, add quinoa, toast for 2 minutes. Add water and salt, bring to boil, cover, reduce heat, simmer for 15 minutes, sit covered for 10 minutes.

In a large skillet, heat additional oil. Add ground chicken, sauté for 8-10 minutes until browned. Transfer to a plate.

In the same skillet, add onion, bell pepper, and jalapeño. Sauté for 5-7 minutes. Stir in garlic, chili powder, cumin, and paprika. Cook for 2-3 minutes.

Add tomato paste, diced tomatoes, and chicken stock. Boil, then reduce heat and simmer uncovered for 20-30 minutes.

Add cooked quinoa to the skillet with chicken and veggies. Stir in cilantro and lime juice. Mix well.

Preheat broiler. Spread mixture in skillet, top with cheese, broil for 3-4 minutes until cheese is bubbly and golden.

Let cool slightly, serve garnished with cilantro, jalapeños, sour cream, and lime wedges.