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Cook 1/2 cup low-sodium chicken stock and 1/4 cup quinoa until al dente, about 15 minutes. Add 1/4 cup diced cucumber, 1/4 cup diced red bell pepper, 1/4 cup corn, and 3 1/2 ounces cooked shredded chicken. Whisk together 2 teaspoons olive oil, juice of 1/2 lime, 1 tablespoon rice wine vinegar, 1 tablespoon chopped cilantro, 1 tablespoon chopped scallions, 1/2 teaspoon cumin, and a pinch each salt and red pepper flakes. Pour over salad and toss. Top with 1 teaspoon pumpkin seeds.