Cook the base. Prepare brown rice according to package directions or sauté cauliflower rice in a nonstick pan with a pinch of salt until tender. Set aside to cool slightly.

Season the chicken. In a bowl, toss the chicken with olive oil, soy sauce, garlic powder, ginger, salt, and pepper. Let it sit while you heat the pan or oven.

Cook the chicken. Either roast at 425°F (220°C) for 15–20 minutes (depending on thickness) or sauté in a hot nonstick skillet 5–7 minutes per side until cooked through. Internal temp should reach 165°F (74°C).

Rest and slice. Let the chicken rest for 5 minutes, then slice or chop into bite-size pieces. Resting keeps it juicy.

Make the peanut sauce. In a bowl, whisk peanut butter, soy sauce, rice vinegar or lime juice, honey, sesame oil, and sriracha. Add warm water a little at a time until smooth and pourable. Taste and adjust salt, sweetness, and heat.

Prep the veggies. Toss cabbage, bell pepper, carrots, cucumber, and green onions. Add cilantro if using. For extra brightness, squeeze in a little lime.

Assemble the bowls. Divide rice or cauliflower rice into 4–5 meal prep containers. Top with sliced chicken and a generous handful of the veggie mix.

Sauce it smartly. Drizzle 1–2 tablespoons of peanut sauce over each bowl, or pack the sauce separately to keep veggies crisp.

Add crunch and garnish. Sprinkle chopped peanuts and red pepper flakes. Add lime wedges on the side for a fresh squeeze before eating.

Cool and store. Let containers cool uncovered for 10–15 minutes, then seal and refrigerate.