Prep the base and veggies. Cook your rice or grains according to package instructions. Steam or roast your chosen veggies until crisp-tender. Keep warm.

Season the chicken. Pat chicken dry and season generously with salt, pepper, smoked paprika, onion powder, and dried thyme. Zest half the lemon over the chicken and rub it in.

Sear for flavor. Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Sear chicken 4–5 minutes per side until browned and nearly cooked through. Transfer to a plate; tent with foil.

Build the garlic base. Reduce heat to medium-low. Add remaining 2 tablespoons butter. Stir in minced garlic and red pepper flakes. Cook 60–90 seconds, stirring, until fragrant and just golden at the edges. Don’t let it burn.

Make the sauce. Pour in chicken broth and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly. Remove pan from heat and whisk in Greek yogurt, parmesan, and mayonnaise (if using) until smooth and creamy.

Finish the chicken. Return skillet to low heat. Nestle chicken and any juices back into the sauce. Simmer gently 3–5 minutes until the chicken is cooked through and the sauce thickens. Squeeze in lemon juice to taste.

Taste and adjust. Add more salt, pepper, or lemon as needed. If the sauce is too thick, splash in a little broth. If too thin, simmer another minute.

Assemble the bowls. Spoon rice or quinoa into bowls. Top with chicken and a generous ladle of garlic sauce. Add veggies. Finish with chopped parsley or chives and a sprinkle of parmesan.