Cook the grains: Rinse 1 cup brown rice or quinoa. Cook according to package directions. Fluff and set aside.

Make the marinade: In a bowl, combine 2 tablespoons olive oil, zest of 1 lemon, juice of 1 lemon, 1.5 teaspoons turmeric, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Grate in 2 cloves garlic and 1 teaspoon fresh ginger.

Season the chicken: Cut chicken into bite-size pieces or thin strips. Toss with the marinade. Let sit 15–30 minutes (or up to 12 hours in the fridge).

Prep the veggies: Slice the red onion and bell pepper. Halve the cherry tomatoes. Chop the cucumber. Roughly chop the herbs. Set aside a handful of spinach or arugula per bowl.

Cook the chicken: Heat a large skillet over medium-high with 1 tablespoon oil. Add marinated chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Remove and rest for 2 minutes.

Quick sauté (optional): In the same pan, add the onion and bell pepper with a pinch of salt. Sauté 3–4 minutes until slightly tender but still crisp. This adds sweetness and char.

Make a simple lemon yogurt (optional): Stir 1/2 cup plain Greek yogurt with 1 tablespoon lemon juice, a pinch of turmeric, and salt to taste. Thin with water if needed for drizzling.

Assemble the bowls: Divide grains among bowls. Add greens, sautéed onion and pepper, tomatoes, cucumber, and chicken. Top with chopped herbs, avocado slices, and seeds if using.

Finish with brightness: Squeeze the second lemon over the bowls, add a drizzle of olive oil, and sprinkle red pepper flakes if you like heat. Spoon on the lemon yogurt.

Taste and adjust: Add a pinch of salt or extra lemon if needed. Serve warm or at room temperature.