Cook the rice: Rinse rice until water runs clear. Cook according to package directions. Fluff with a fork and keep warm. For extra flavor, add a pinch of salt and a splash of lime juice after cooking.

Make the marinade: In a bowl, whisk olive oil, soy sauce, citrus juice, honey, garlic, smoked paprika, cumin, chili flakes (if using), and a few grinds of pepper.

Prep the chicken: Pat chicken dry and cut large pieces in half for even cooking. Toss in the marinade, coating well. Marinate 20–30 minutes at room temp, or up to 6 hours in the fridge.

Chop the veggies: Slice bell peppers and onion into strips. Cut zucchini into half-moons. Trim broccoli florets. Peel the carrot and slice thin on a bias. Keep pieces similar in size for even cooking.

Preheat grill or stovetop pan: Heat a grill to medium-high. If using a stovetop, heat a grill pan or cast-iron skillet until very hot. Lightly oil the grates or pan.

Grill the chicken: Remove excess marinade and grill 5–7 minutes per side (thighs may take a bit longer) until the internal temperature hits 165°F/74°C. Let rest 5 minutes, then slice.

Grill or sauté the veggies: Toss veggies with a little olive oil, salt, and pepper. Grill in a basket or sauté in a hot pan until crisp-tender with some char, about 5–8 minutes. Don’t overcook; you want bite.

Mix the sauce: Stir together your chosen sauce. Adjust salt, lime, or honey to taste. You want it bright and balanced.

Assemble the bowls: Spoon rice into bowls. Top with sliced chicken and a generous heap of veggies. Drizzle with sauce and finish with cilantro, scallions, sesame seeds, avocado, or heat if you like.

Taste and tweak: Add a squeeze of citrus, a pinch more salt, or a little spice. Small adjustments make a big difference.