In the bowl of your food processor, combine the orange juice, pineapple juice, lime juice, jalapeno, garlic, cumin, chili powder, honey, soy sauce, and black pepper. Pulse until smooth and pour it into a gallon-sized ziploc bag. Add the chicken to the bag and zip it up. Massage the marinade into the chicken and then place it in the fridge to marinate for at least 2 hours or up to overnight.
Meanwhile, prepare your other bowl components. In the bowl of your food processor, combine the sour cream, olive oil, cilantro, garlic, lime juice, salt and black pepper, and cayenne pepper to make the slaw. Pour it into a bowl, reserving 1/4 cup of it for drizzling later on. To the bowl, add the pre-shredded slaw mix. Toss to coat and then adjust seasoning to desired taste. Cover and place it in the refrigerator until you are ready to serve.
Next, prepare your guacamole. To a small bowl, combine the mashed avocado, cilantro, salt and black pepper, and lime juice until thoroughly combined. Seal it very tightly and place it in the refrigerator until you are ready to use.
At this point, preheat your grill to medium-high heat. Take your chicken and skewer them onto metal or bamboo skewers. Set them aside.
Start your quinoa by bringing the chicken broth, cumin chili powder and salt to a boil. Add the quinoa and reduce the heat to a simmer. Cover and simmer for 20 minutes. Fluff with fork and adjust seasoning to taste. Keep covered and warm until you are ready to serve.
While your quinoa is cooking, prepare your sweet potatoes. Preheat your oven to 425 degrees F. Toss the sweet potatoes in the cumin, chili powder, cinnamon, salt and olive oil on a baking sheet that has been lined with foil. Place it in the oven and roast for 20-25 minutes or until tender. Remove from heat, cover and set aside.
In a small saucepan, combine the black beans, chili powder, cumin and salt. Cook over low heat until warmed through. Keep warm until you are ready to serve.
The last step is to prepare your chicken. On a greased grill grate, lay out your skewered chicken. Grill for about 7 minutes on each side, or until the chicken is cooked through entirely. Remove from heat.
Assemble your bowls by layering chicken, black beans, sweet potatoes, slaw, and guacamole over a bed of quinoa. Drizzle with remaining cilantro sour cream and serve with fresh limes. Enjoy immediately!