Add one tablespoon olive oil to a large heavy skillet over medium heat. Add onion and red pepper and cook until browned and fragrant, about eight minutes. Stir in quinoa, broth, corn, and tomatoes. Season with cumin, salt, and pepper. Bring mixture to a boil, then cover and reduce heat to low; simmer for 20 minutes. Remove from heat and dress with a squeeze of lime.
In a separate skillet, add one tablespoon olive oil. Add garlic and jalapeño and cook until fragrant, about one minute. Add chicken and cook for two minutes.
Divide the quinoa-corn mixture between two bowls and top with chicken, beans, avocado, pico de gallo, cilantro, jalapeño, and radish.
Photography and styling by Julia Gartland