1. Pat the chicken breasts or thighs dry with paper towels. Slice thicker chicken breasts horizontally to create thinner cutlets, ensuring more even cooking.

2. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.

3. Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until the internal temperature reaches 165 F (74 C) and the chicken is no longer pink in the center.

4. Remove the cooked chicken from the skillet and place it on a cutting board. Let it rest for 5 minutes before slicing it into strips or dicing it into cubes.

5. While the chicken is resting, or even while it’s cooking, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger (if using) in a small bowl.

6. In another small bowl, combine the Greek yogurt, chopped dill, chopped chives, lemon juice, and garlic powder. Stir well and season with salt and black pepper to taste.

7. Once the chicken has cooled slightly, divide it into meal prep containers. Store the sauces in separate small containers or jars.