Bake chicken at 350°F for 20 minutes or boil it in water for 10 minutes, until cooked throughout.
For Mustard-Thyme Vinaigrette: In small bowl, whisk together vinegar, mustard, thyme, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
Pre-heat oven to 400°F. Line a medium sized baking sheet with parchment paper or foil. Pierce each sweet potato a few times with a fork and bake until cooked through and fork tender, 45-50 mins. Store in fridge until ready to use.
To make quinoa: Rinse and drain quinoa. Add to a medium sized pot and add chicken stock. Bring to a boil and then reduce heat to medium-low to maintain a steady simmer. Cover with lid (leaving some room for steam to escape) and cook for 15 minutes or until all of the water is gone. Remove from heat and remove the lid. Allow to rest for ten minutes and then fluff with a fork. Store in fridge until ready to use.
Add all dressing ingredients to a blender and blend until creamy, about 1 minute. Store in the fridge until ready to use.