In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, garlic, and sriracha until smooth. Add 1 tablespoon of warm water if thinning is required.

Heat a large non-stick skillet over medium-high heat. Add the cubed chicken breast and cook for 8 to 10 minutes until browned and the internal temperature reaches 165 degrees Fahrenheit.

Pour half of the prepared peanut sauce over the chicken in the skillet and toss to coat thoroughly, cooking for an additional 2 minutes until the sauce glazes the meat.

In 4 meal prep containers, distribute the cooked quinoa evenly as the base layer.

Divide the cooked peanut chicken, edamame, shredded carrots, and sliced red bell peppers equally among the containers.

Drizzle the remaining peanut sauce over the bowls and garnish with chopped peanuts.

Seal and refrigerate for up to 4 days; reheat or serve cold depending on preference.