Pat chicken breasts dry with paper towels and let them come to room temperature for about 10 minutes. Drizzle with olive oil on both sides, then sprinkle generously with paprika, garlic powder, black pepper, salt, and optional chili flakes. Rub the seasonings in gently so they stick to the meat.

Preheat grill or grill pan to medium-high heat for about 5 minutes. Place chicken breasts on the grill and cook for 6 to 8 minutes per side, creating beautiful caramelized grill marks. Check internal temperature reaches 165°F with a meat thermometer. Let chicken rest for 5 minutes before slicing.

Bring a pot of water to a rolling boil and gently lower eggs in using a spoon. Set a timer for 6 to 7 minutes for perfectly soft-boiled eggs with jammy yolks. Transfer eggs immediately to an ice bath to stop cooking. Peel under cool running water once chilled.

Fill a large pot with water and bring to a boil. Add cauliflower and carrots first, cooking for about 4 minutes. Add green beans, peas, and corn, cooking everything together for another 3 to 4 minutes until tender but still crisp. Drain in a colander and set aside.

Thinly slice red onion into rings and place in a small bowl. The raw onion adds crisp, peppery freshness to balance the grilled chicken.

Divide cooked vegetables evenly among four bowls, arranging them in sections. Slice the grilled chicken and place in the center of each bowl. Arrange soft-boiled eggs on top and scatter raw red onion rings over everything. Serve immediately.