Prepare quinoa by cooking quinoa and broth for about 15 minutes or until all liquid is absorbed.
Arrange quinoa evenly in each of 4 bowls. Top with black beans.
Combine chili powder, cumin, and next 6 ingredients in a gallon zip top bag. Add chicken. Shake to coat.
Heat 1 Tbsp. oil in a skillet. Add chicken and cook 7-10 minutes or until all pieces of chicken are cooked through. Add chicken to quinoa and beans in bowls.
Heat remaining oil in same skillet. Add vegetables and cook 5 minutes. Add to bowls. Top bowls with guacamole.