1. Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch cubes. In a medium bowl, toss the chicken pieces with olive oil, salt, black pepper, garlic powder, onion powder, and paprika until evenly coated.

2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. The internal temperature should reach 165 F (74 C). Remove the chicken from the skillet and set aside.

3. In a medium saucepan, combine the uncooked rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. If using brown rice, follow package instructions as cooking time will be longer. Fluff the cooked rice with a fork.

4. While the rice is cooking, you can steam or microwave the frozen mixed vegetables according to package directions until they are tender-crisp. Avoid overcooking them, as they will be reheated later.

5. Once all components are cooked, allow them to cool slightly, especially if you plan to freeze them immediately. Divide the cooked rice evenly among your meal prep containers.

6. Top the rice in each container with equal portions of the cooked chicken and steamed mixed vegetables.

7. Let the assembled bowls cool completely before placing lids on them. This is crucial for food safety and to prevent condensation if freezing. Once cooled, they are ready for refrigeration or freezing. Garnish with fresh parsley before serving, if desired.