1. Pat the chicken breasts or thighs dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub this seasoning mixture evenly over all sides of the chicken.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for 6-8 minutes per side, or until the internal temperature reaches 165 F (74 C) and the chicken is golden brown and cooked through. Remove from the skillet and let it rest on a cutting board for 5 minutes.

3. Once the cooked chicken has rested, either shred it using two forks or dice it into bite-sized pieces. This makes it easier to distribute evenly in your bowls and eat.

4. While the chicken is cooking and resting, prepare your other ingredients. In a large bowl, combine the cooked brown rice or quinoa, rinsed black beans, corn, diced red bell pepper, thinly sliced red onion, and chopped fresh cilantro.

5. In a small bowl, whisk together the lime juice and 2 tablespoons of extra virgin olive oil. Season with a pinch of salt and pepper to taste. This bright dressing will tie all the flavors together.

6. Divide the grain and vegetable mixture evenly among 4-5 meal prep containers. Top each container with an equal portion of the shredded or diced chicken. Drizzle the lime vinaigrette over each bowl.

7. If using, add optional toppings like avocado slices, salsa, or a dollop of Greek yogurt/sour cream just before serving or pack them separately to maintain freshness. Secure the lids on your containers and refrigerate.