Cook the Rice: Start by rinsing the rice (or quinoa) under cold water until the water runs clear. In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce the heat, and let it simmer for about 35 minutes, or until it’s tender and the liquid has absorbed. Fluff with a fork and set aside.

Season the Chicken: While the rice cooks, prep your chicken. Pat the chicken breasts dry with paper towels, then drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika. These simple seasonings will give the chicken that delicious, savory flavor.

Cook the Chicken: Heat a large skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Once cooked, remove from the skillet and let the chicken rest for a few minutes before slicing it into thin strips.

Sauté the Veggies: In the same skillet, toss in the sliced bell pepper and red onion. Sauté for 3-4 minutes, just until they’re tender yet still crisp. If you prefer a little extra char, feel free to leave them on the heat a little longer. Remove from the skillet and set aside.

Prepare the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, honey, grated ginger, and lime juice. This easy dressing will tie all the flavors together and give the bowl a nice tangy sweetness.

Assemble the Bowl: Now comes the fun part. In a large bowl, layer the cooked rice, sautéed veggies, and sliced chicken. Add the fresh cucumber, cherry tomatoes, and avocado for extra crunch and creaminess. Drizzle the dressing over the top, and give everything a gentle toss to combine.

Garnish and Serve: To finish, sprinkle with sesame seeds, fresh cilantro, and a squeeze of lime. For an extra touch, add crushed cashews or peanuts for some crunch. Serve immediately and enjoy the magic of this vibrant, satisfying meal.