Preheat the oven to 425 degrees. Cut the halves crosswise into 1/2 inch bits. Ass salt to taste and set in the oven for 2 to 10 minutes, or until golden brown. Remove from heat and set aside.
Prepare the rice and quinoa according to package directions and set aside.
In a large sauce pan or Dutch oven, heat the oil on moderate high heat. Add the onion and garlic and sauté for two minutes, or until it becomes fragrant.
Stir in the chili powder, paprika, cumin, cayenne, salt and black pepper. Add the carrot, cabbage, and radicchio. Cook for 1 to 2 minutes, stirring well.
Add the canned tomatoes, chicken and broth, Bring to a boil then reduce to a simmer. And cook for 10 minutes.
Stir in the corn, red peppers, rice, quinoa, and let simmer for another 5 minutes.
Add the pickled onions, and lettuce, stir well and remove from heat. Serve immediately with tortilla strips, and a slice of lime on top.