Mix paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Slice chicken breasts horizontally into even half-inch pieces. Toss with olive oil and spice mixture. Heat a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden brown and cooked through. Let rest for one minute before serving.

If boiling eggs fresh, place in cold water, bring to a boil, then remove from heat and let sit for 10 minutes for jammy yolks. Cool, peel, and halve each egg. Set aside for plating.

Steam or blanch green peas and green beans for 3-4 minutes until tender. Roast sliced carrots and cauliflower at 400 degrees for 15-20 minutes until golden. Keep sweet corn as is (fresh, frozen, or canned). Slice red onion fresh and set aside.

Start with a bed of fresh greens or lettuce in your bowl. Arrange cooked chicken in the center, then place halved eggs, roasted vegetables, steamed greens, and raw red onion around the chicken in sections for visual appeal.