Preheat the oven to 200 C / Gas 6 and boil a kettle.
Remove the cardamom seeds from the pods, lightly bruise the seeds with a rolling pin (or use a pestle and mortar) and discard the green shells.
To make the cardamom and honey sauce: in a bowl, mix together the honey, tamari, garlic and cardamom seeds with 1 tablespoon olive oil and season with black pepper. Place the chicken in the bowl and stir to coat.
Place the chicken and sauce in an oven-proof dish with the red pepper and green beans and drizzle over 1 teaspoon oil. Place in the oven for 20 minutes, until the chicken is golden brown and cooked through.
Rinse the quinoa and place in a pan with 300ml boiling water and a pinch of sea salt. Simmer for 15 minutes, then drain.
When the chicken is cooked, remove from the oven. Mix the red peppers and juices from the pan with the quinoa.
To serve, spoon the red pepper quinoa onto a warm plate. Then layer over the green beans followed by the chicken thighs, and sprinkle over the flaked almonds.