Cook the Chicken: Season chicken with lemon pepper seasoning, garlic powder, herbs, and salt. Heat olive oil in a skillet over medium heat and cook for 4–6 minutes per side until golden and fully cooked. Let rest, then slice.
Prepare the Carrots: Toss carrots with olive oil, honey, garlic powder, salt, and pepper. Roast at 425°F for 18–22 minutes until tender and caramelized, or cook in a skillet until softened.
Make the Cucumber Salad: In a bowl, mix cucumber, parsley, red onion, lemon juice, and salt. Set aside.
Warm the Rice: Heat cooked rice and sprinkle lightly with dried herbs.
Assemble the Bowl: Add rice to a bowl, top with sliced chicken, honey garlic carrots, cucumber salad, and hummus. Drizzle hummus with olive oil.
Serve: Enjoy warm or store for meal prep.