Make the marinade: In a bowl, whisk lime zest, juice, honey, soy sauce, oil, garlic, cumin, chili powder, and a pinch of salt and pepper. Taste and adjust sweetness or salt.

Prep the chicken: Pat chicken dry and slice into bite-size pieces or thin cutlets for quick cooking. Add to a zip-top bag or bowl and pour in 2/3 of the marinade. Reserve the remaining marinade for drizzling. Marinate for 20–30 minutes (or up to 8 hours in the fridge).

Cook the base: Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. For lower calories, use cauliflower rice or half grains, half cauliflower.

Roast or sauté the veggies: Toss broccoli, bell pepper, corn, and red onion with a little oil, salt, and pepper. Roast at 425°F (220°C) for 12–15 minutes until crisp-tender, or sauté in a large skillet until lightly charred. Keep the veggies slightly firm.

Cook the chicken: Heat a large nonstick skillet over medium-high with a light oil film. Add chicken in a single layer. Cook 3–4 minutes per side until browned and cooked through (165°F/74°C). Avoid crowding; work in batches if needed.

Reduce the reserved marinade: In a small pan, simmer the reserved marinade for 2–3 minutes until slightly thickened. This becomes your sauce for drizzling.

Assemble the bowls: Divide base into 4–5 containers. Top with chicken, roasted veggies, and shredded cabbage or romaine for crunch. Spoon over the reduced sauce. Add cilantro and lime wedges.

Cool and store: Let bowls cool slightly before sealing. Store in the fridge for up to 4 days.