1. Prepare the Chicken: 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.

2. Roast the Vegetables: Preheat your oven to 400 F (200 C). On a large baking sheet, spread the broccoli florets and sliced bell peppers in a single layer. Drizzle with a little olive oil, salt, and pepper. Roast for 15-20 minutes, or until the vegetables are tender-crisp and slightly charred at the edges.

3. Cook the Chicken: While the vegetables are roasting, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until internal temperature reaches 165 F (74 C) and the chicken is golden brown and cooked through. Remove from heat, let it rest for a few minutes, then slice or dice it into bite-sized pieces.

4. Assemble the Dressing: In a small bowl or jar, whisk together the 1/4 cup olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until well combined. Taste and adjust seasonings as needed.

5. Prepare Remaining Ingredients: If not already cooked, prepare your quinoa or brown rice according to package directions. Rinse and drain the black beans. Halve the cherry tomatoes.

6. Build the Meal Prep Bowls: Divide the cooked quinoa or brown rice evenly among 4-5 meal prep containers. Add equal portions of the sliced chicken, roasted broccoli and bell peppers, black beans, corn, and cherry tomatoes to each container.

7. Add Garnish and Dressing: If using, sprinkle fresh cilantro over each bowl. Pour the dressing into small, separate dressing containers or drizzle directly over the bowls if you plan to eat them within a day or two.