Preheat the oven to 400°F.
In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook until golden. Add the chipotles in adobo and cook, stirring, to "fry" the peppers. Add the honey and chicken stock and bring to a simmer, stirring to dissolve the honey. Remove from the heat and purée the sauce with an immersion blender. Return to the heat and add the butter, whisking constantly until melted. Season with lime, salt and pepper.
In a small saucepan, bring the quinoa, vegetable stock and a pinch of salt to a boil. Reduce the heat to low and simmer, covered, for 12-15 minutes, until the grains are tender. Stir in the lime juice and cilantro.
Arrange the chicken on a baking sheet, brush with some of the chipotle-lime glaze, and roast for 10-15 minutes, until cooked through. Brush with remaining glaze and let the chicken rest for 5-10 minutes before slicing.
To make the vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
To serve, divide the quinoa, romaine, radishes, roasted red peppers, avocado, carrots, and chicken breasts between plates, drizzle with vinaigrette and sprinkle with sliced scallions.