Preheat the oven to 425°F (220°C).
In a large bowl, combine the chicken pieces with 1 tablespoon olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss until the chicken is evenly coated.
On a large baking sheet, spread out the seasoned chicken pieces in a single layer.
In the same bowl, toss the red bell pepper, zucchini, broccoli florets, and sliced onion with the remaining 1 tablespoon olive oil, salt, and black pepper.
Spread the vegetables evenly on the baking sheet around the chicken pieces.
Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking for even roasting.
While the chicken and vegetables are roasting, heat a large non-stick skillet over medium heat.
Add the cauliflower rice to the skillet and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until tender but not mushy. Remove from heat.
Divide the cooked cauliflower rice evenly among 4 meal prep containers.
Top each container of cauliflower rice with equal portions of roasted chicken and vegetables.
Garnish each bowl with chopped fresh parsley.
Allow the bowls to cool completely before sealing and refrigerating.
Store in the refrigerator for up to 4 days and reheat before serving.