Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish.
Preheat the oven to 350 degrees F.
Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce.
Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F.
Cook the quinoa according to the package directions.
Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon.
Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce.
Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken.
Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened.
Pour the vegetables over the chicken before serving.
Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl.
Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight.
Recipe courtesy of Robert Irvine