Preheat grill to high heat

Combine 2 TBSP lime juice, 1 TBSP olive oil, chili powder, 1/2 tsp cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl

Add shrimp to bowl, toss well

Marinate in refrigerator for 30 miutes

Rinse and drain quinoa

Heat 1 tsp oil in a large saucepan over medium-high heat

Add onion to pan; saute 3 minutes

Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly

Add 1 cup water; bring to a boil

Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside to cool

Combine remaining 2 TBSP lime juice, remaining 2 TBSP olive oil, remaining 1/2 tsp cumin, 1/4 tsp salt, and honey in a large bowl; stir with a whisk

Add quinoa mixture, tomatoes, chickpeas, avocado and cheese; toss gently

Remove shrimp from bowl; discard marinade

Sprinkle shrimp with remaining 1/4 tsp salt

Thread 3 shrimp onto each of 8 (6-inch) skewers

Place skewers on grill rack coated with cooking spray

Grill 2 minutes on each side or until done

Divide quinoa mixture evenly among 4 plates

Top each serving with 2 skewers

Garnish with cilantro