Place the small chicken pieces in a bowl. Add the minced garlic, salt, black pepper, and paprika. Mix well so the chicken is evenly coated.
Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden.
Add the broccoli florets, sliced carrots, and sliced bell peppers to the pan. Stir and cook for 3–4 minutes until the vegetables are tender but still slightly crisp.
Pour the soy sauce or light dressing over the chicken and vegetables. Add the lemon juice and stir everything together for 1 minute.
Place the cooked rice or quinoa into serving bowls or meal prep containers.
Spoon the chicken and vegetable mixture over the rice or quinoa.
Serve immediately while warm, or let the meal cool before storing it in meal prep containers for later use.
