Turn on oven to 425°F. Empty coconut milk and quinoa into a medium sized saucepan and over medium heat. Cook the quinoa for about 15-20 minutes, stirring periodically to ensure it doesn't stick to the bottom of the saucepan. When the liquid has been absorbed, remove from heat and set aside.
Wash and break apart the broccoli florets into a large bowl. Toss with a drizzle of oil and season with salt and pepper. Spread onto a lightly greased baking sheet in a single layer. Drain and rinse chickpeas and empty into a large bowl with a drizzle of oil, spice blend, and salt and pepper. Toss to coat, and spread onto a baking tray in a single layer. Place into the oven and set a timer for 25 minutes.
To prepare the dressing, in a small bowl combine the juice of the entire lime, mayonnaise, sriracha, ground ginger, and salt and pepper. Set aside.
Heat a large skillet over medium-high with a drizzle of oil. Wash and pull apart the bok choy leaves. Once the skillet is hot, add bok choy and saute until it is bright green and tender crisp. Remove from skillet and set aside.
Return the skillet to medium-high heat with another drizzle of oil. Crack eggs and cook to your personal preference (we like sunny side up!) Season with salt and pepper.
To assemble, divide the coconut quinoa between serving dishes, top with roasted broccoli, crispy chickpeas, bok choy, and eggs. Drizzle the dressing over everything and enjoy!