Start this recipe by mixing together the hot water, quinoa and taco seasoning in a saucepan and cook for 10-15 minutes or according to the package instructions, then allow to cool. Meanwhile, cut the chicken breast in half and coat all over with the sweet paprika, chilli flakes and honey. Heat a tablespoon of oil in a hot pan and fry the chicken breasts on both sides for 34-5 minutes. Next, make the salad filling by mixing together the beans, olives, tomatoes, avocado in a bowl. Stir in the oil, balsamic vinegar and lime juice. Divide the cooked quinoa amongst 2 serving bowl and toss in a few salad leaves. Spoon over the salad filling and sprinkle over the shredded Parmesan cheese. Finish off with a large dollop of sour cream in the middle of the salad before serving the cooked chicken breast sliced into strips on top.