1-Marinate the chicken: Pat chicken dry, coat with olive oil, paprika, garlic powder, onion powder, salt, and pepper; marinate at least 30 minutes (or overnight).

2-Prepare the chimichurri: Mix chopped parsley, cilantro, garlic, red wine vinegar, red pepper flakes, oregano, salt, and pepper; slowly stir in olive oil until chunky; let rest to meld flavors.

3-Grill the chicken: Heat a grill or skillet over medium-high heat (400°F); cook chicken 5‑6 minutes per side until internal temp reaches 160°F; rest 5 minutes, then slice against the grain.

4-Cook the grain and roast the vegetables: Prepare rice or quinoa according to package; toss diced veggies with oil, salt, and pepper, roast at 400°F for 20 minutes until caramelized.

5-Assemble the bowls: Scoop cooked grain into bowls, top with sliced chicken, tomatoes, cucumber, avocado, roasted vegetables, and pickled onions; drizzle generously with chimichurri and serve.