Pat the chicken breasts dry with a paper towel. Rub them with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Heat a skillet over medium heat. Add the seasoned chicken breasts and cook for 5–6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let them rest for 2–3 minutes.
While the chicken is cooking, steam the broccoli florets and sliced carrots for 3–4 minutes until tender-crisp. Keep the cucumber slices fresh and uncooked.
Cut the cooked chicken breasts into thin slices or bite-sized pieces.
Divide the cooked brown rice or quinoa between serving bowls. Arrange the broccoli, carrots, cucumber slices, and sliced chicken on top.
Drizzle the plain yogurt or light dressing over the bowl.
Sprinkle fresh parsley or cilantro on top and serve immediately.