Heat the oven to 200°C. Sprinkle the slices of aubergine with salt on both sides and leave for 5 minutes to draw the moisture out. Pat dry with a paper towel. Place on an oiled baking tray in a single layer (you might need more than one baking tray) and sprinkle with a little more salt and some pepper. Place in the oven for 15-20 minutes.

Heat the olive oil over a medium high heat then add the chicken and cook for a minute until crispy. Add the spinach and allow to wilt for another minute until removing from the heat.

Place the cooked quinoa into bowls and top with a helping of chicken and spinach, some yellow pepper, chipotle sauce, sour cream, aubergine slices, coriander and spring onion.