For rice: Place stock, garlic, ½ bunch of cilantro, and salt into a blender and blend for 2 minutes.
Pour oil into a medium pot and place over medium-high heat. Add quinoa and toast for 2 to 3 minutes. Pour cilantro-garlic infused stock into the pot with quinoa and bring to a boil.
Lower the heat to medium and bring stock to a hard simmer. Partially cover and continue to simmer until quinoa until the stock has been absorbed and the quinoa has cooked through.
Add the lime zest and juice to the quinoa, season with salt and pepper and fluff together with a fork. Set aside.
For chicken: Combine the chipotle with adobe and honey into a small mixing bowl and whisk together. Pour mixture over the shredded chicken and toss together until completely combined. Set aside.
To assemble: Scoop some of the cilantro-lime quinoa into each bowl and top with desired remaining ingredients. Sprinkle each bowl with remaining cilantro and serve.