1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Slice them into 1-inch thick strips or bite-sized cubes. In a medium bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165 F). Remove from heat and set aside to cool slightly.

3. Whisk the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper until well combined and emulsified. Taste and adjust seasonings as needed.

4. Assemble the Bowls: Divide the cooked quinoa or brown rice among four meal prep containers or serving bowls.

5. Add Vegetables and Chicken: Arrange the cooked chicken, halved cherry tomatoes, diced cucumber, diced red bell pepper, and thinly sliced red onion over the grain in each bowl.

6. Dress and Garnish: Drizzle a generous amount of the prepared dressing over each bowl. Garnish with fresh chopped parsley just before serving or packing.