Cook the rice: Rinse the rice under cold water until the water runs clear. Cook according to package directions. For extra flavor, use chicken broth and add a pinch of salt. Fluff with a fork and set aside.

Prep the chicken: Pat the chicken dry and slice into 1-inch pieces or thin filets for faster cooking. In a bowl, combine garlic powder, smoked paprika, onion powder, oregano, cumin, salt, pepper, and optional chili powder. Toss chicken with 1 tablespoon olive oil and the spice mix until coated.

Cook the chicken: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add chicken in a single layer. Cook 4–6 minutes per side (less if in small pieces) until browned and cooked through. Squeeze half a lemon over the top and set aside to rest.

Sauté the veggies: In the same pan, add another drizzle of oil if needed. Add onion and bell pepper; cook 3–4 minutes until slightly soft. Add broccoli and carrots with a splash of water. Stir and cover for 2–3 minutes to steam until crisp-tender.

Season and brighten: Stir in the remaining lemon juice and zest. Add soy sauce or coconut aminos if using. Taste and adjust salt and pepper.

Assemble the bowls: Divide rice among 4–6 containers. Top with chicken and veggies. Sprinkle with chopped parsley or cilantro. Add optional extras like avocado, Greek yogurt, tahini, or hot sauce.

Cool, then seal: Let bowls cool to room temperature for 15–20 minutes before sealing and refrigerating. This helps prevent condensation and soggy textures.