Meanwhile, in a small saucepan, combine tomatoes, vinegar, honey, dry mustard, chili powder and remaining salt; bring to a simmer over medium heat, stirring occasionally. Reduce heat to medium-low, cover and continue simmering for 5 minutes, stirring occasionally. Remove from heat. Shred or slice chicken; add to sauce. Divide quinoa mixture among serving bowls. Spoon chicken mixture over top. Top with corn, avocado, cheese, onion and cilantro.