Season the chicken breasts with salt, pepper, garlic powder, and paprika. Heat a non-stick skillet over medium heat with a splash of oil and cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Let it rest before slicing.

Prepare the base: Cook rice or quinoa according to package instructions, typically boiling and simmering for 15-20 minutes. For cauliflower rice, sauté in the skillet for 5-7 minutes until tender.

Sauté bell peppers and carrots in the same skillet for 5-6 minutes, seasoning lightly with salt and pepper.

Assemble the bowls starting with the cooked rice or quinoa, layer on the sliced chicken, then add sautéed vegetables. Drizzle with chosen sauce.

Top with avocado slices, sesame seeds, and chopped green onions for added flavor and texture.

Serve immediately while warm and enjoy.