Cooking your Cuban Chicken and Black Bean Quinoa Bowls with Fried Chili Spiced Bananas is straightforward. Just follow these steps:

1. Marinate Chicken: In a bowl, combine olive oil, lime juice, ground cumin, smoked paprika, chili powder, salt, and pepper. Add chicken breasts and let them marinate for at least 10 minutes while you prepare the rest.

2. Cook Quinoa: In a medium saucepan, combine rinsed quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.

3. Sauté Vegetables: In a large skillet, heat a bit of olive oil over medium heat. Add the diced red onion and bell pepper, cooking for 3-5 minutes until softened. Add garlic and cook for an additional minute until fragrant.

4. Cook Chicken: In the same skillet (or a separate one), add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from heat, and let rest for a few minutes before slicing.

5. Prepare Black Beans: Stir in the black beans into the sautéed vegetables, cooking just until warmed through. Season with salt and pepper to taste.

6. Fry Bananas: In a small frying pan, add a drizzle of olive oil over medium heat. Add sliced bananas, brown sugar, and chili powder. Fry for about 2-3 minutes until the bananas are caramelized and slightly crispy.

7. Assemble the Bowls: In serving bowls, layer quinoa, black bean mixture, sliced chicken, and fried bananas. Garnish with fresh cilantro and avocado slices, if desired.