Bring chicken broth and quinoa to a boil in a saucepan.

Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Set aside the cooked quinoa.

Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat.

Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok.

Heat remaining 1 1/2 teaspoons coconut oil in the wok.

Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.

Whisk eggs with sesame oil in a small bowl.

Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.

Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl to create the Thai peanut sauce.

Pour Thai peanut sauce over vegetable and egg mixture in the wok.

Return chicken to the wok and add quinoa; mix well to combine.

Stir in chopped peanuts and cilantro and serve immediately.