Put the prepared sweet potatoes in a large pan and cover with water. Bring to the boil and simmer for 10 minutes.
Place the quinoa in a separate pan, cover with water as per the pack instructions and simmer for around 15 minutes until it is cooked through but still has a slight bite.
In a separate large pan, melt the coconut oil before adding the chicken. Cook for around 3 minutes or until browned before adding the chilli, chinese 5 spice, cinnamon, ginger and garlic. Stir well and cook for a further 2 minutes.
Pour the sweet potatoes into the chicken pan and stir round well. Turn the heat right down and leave while you prepare the orange sauce.
In a small pan, combine the zest and juice of the orange with the honey and tamari. Place on a low heat and warm through for a couple of minutes before pouring the mixture on the chicken and sweet potatoes.
FInally, throw a handful of spinach leaves in with the chicken before stirring in the cooked quinoa. Give it a really good stir round to make sure everything is coated in the orange sauce before serving with asparagus or a side of your choice.