Marinate the chicken: Cut chicken into bite-sized pieces or thin strips. In a bowl, mix olive oil, soy sauce, lemon juice, garlic powder, smoked paprika, pepper, and salt. Toss the chicken to coat and let it sit for at least 15–20 minutes (or up to overnight in the fridge).

Cook the rice: Prepare rice according to package instructions. Fluff with a fork and keep warm. If using leftover rice, reheat with a splash of water to bring back softness.

Make the sauce: In a small bowl, whisk Greek yogurt, mayonnaise (if using), lemon juice, Dijon, honey, salt, and pepper. Adjust to taste—more lemon for brightness, more honey for balance.

Sauté the veggies: Heat a large skillet over medium-high. Add a little oil, then toss in broccoli and bell pepper with a pinch of salt. Cook 3–5 minutes until crisp-tender. Add spinach and carrots for the last minute to wilt slightly. Transfer to a plate.

Cook the chicken: In the same skillet, add a touch more oil if needed. Add the marinated chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until cooked through and lightly browned. If liquid accumulates, let it simmer off so the chicken can sear.

Assemble the bowls: Divide rice among bowls. Top with the sautéed veggies and chicken. Spoon the yogurt sauce over the top.

Add toppings: Finish with green onions, cilantro, sesame seeds, chili flakes, avocado, and a squeeze of lime. Serve warm.