Cook quinoa according to package directions if you haven’t done so already. 1/2 cup uncooked quinoa will yield about 2 cups cooked.
In a small bowl, combine chili powder, cumin, 1/4 tsp salt and cayenne pepper. Pour seasoning over chicken and combine well so that all pieces are seasoned.
Melt coconut oil in a large nonstick skillet set on medium-high heat. Place chicken in skillet and cook for 1-2 minutes. Add the beans and stir-fry with chicken for another 4 minutes or until chicken is no longer pink in the center. Make sure you toss the chicken while cooking so that the pieces cook evenly and don’t clump together. Remove from skillet and set aside.
Add orange juice and maple syrup to the skillet you just used (no need to rinse) and cook liquid for 1 minute to thicken slightly, stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken and green beans back to skillet, return to heat and cook (stirring constantly) for 1 minute on medium-high or until chicken and green beans are heated to your liking.
In a medium bowl, combine cooked quinoa and remaining 1/4 tsp salt. Serve chicken and green beans over quinoa. Use the excess glaze as a topping.