Cook the rice. Add 1 cup rinsed brown rice and 2 cups water or low-sodium chicken broth to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the grains are tender and the liquid is absorbed. Let it rest covered for 5 minutes, then fluff with a fork.
Prep the vegetables while the rice cooks. Dice vegetables and combine them in a bowl.
Season and cook the chicken. In a bowl, mix chicken pieces with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon lemon juice. Cook in a large skillet over medium heat until fully cooked (about 8-10 minutes).
Make the creamy herb sauce. In a mixing bowl, combine Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, minced garlic, herbs, and 1/4 teaspoon salt. Add 1-2 tablespoons water to reach desired consistency, whisking until smooth.
Assemble the bowls. Portion cooked rice, chicken, prepped vegetables, and herb sauce into meal prep containers. Store in the refrigerator.