1. Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. This ensures a flavorful crust and even seasoning.

2. Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for 6-8 minutes per side, or until the internal temperature reaches 165 F (74 C) and the chicken is golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.

3. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Then, slice the chicken into bite-sized pieces or strips.

4. While the chicken rests, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl. Taste and adjust seasonings as needed. This dressing can be stored separately and added just before eating.

5. Divide the cooked quinoa or brown rice evenly among four meal prep containers. This forms the base of your bowls.

6. Arrange the mixed greens on top of the grain in each container. Then, evenly distribute the sliced chicken, cherry tomatoes, diced cucumber, sliced bell pepper, and sliced red onion over the greens. If using, sprinkle with fresh cilantro.

7. Pour the prepared dressing into small, individual dressing containers or small lidded jars. Place one dressing container in each meal prep bowl, or store it separately in the fridge to add just before serving.