In a medium bowl, toss the chicken with 1 tablespoon curry paste, and season with salt and pepper.

Heat 1 teaspoon olive in a large nonstick skillet set over medium-high heat. Add the chicken and cook until starting to brown, 2 minutes per side. Transfer the chicken to a plate.

Add the remaining 1 teaspoon olive oil to the skillet. Add the cauliflower, onion and ginger, and cook until the onion is softened, 4 to 5 minutes.

Stir in the remaining 3 tablespoons curry paste and garlic. Cook for 1 minute.

To the skillet, add the quinoa, chicken broth and coconut milk. Bring to a boil, then cover and reduce heat slightly. Let the mixture simmer for 15 minutes.

Nestle the chicken thighs into the quinoa mixture, adding any accumulated juices. Cover and cook until the chicken is cooked through and the liquid is absorbed, about 15 minutes.

Transfer the chicken to a clean plate, remove the skillet from the heat and stir the spinach and parsley into the quinoa mixture, adding the additional ¼ cup of chicken broth if the mixture is dry.

Serve the chicken with the quinoa and vegetables.