Preheat the griddle to high heat. Add the ground chicken and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until browned and fully cooked, breaking it into small pieces as it cooks.
On the other side of the griddle, set to medium-high heat, add a drizzle of avocado oil. Add the zucchini, cherry tomatoes, red onion, broccoli, and sweet pepper rings. Toss to combine.
Pour ½ to ¾ cup of water over the vegetables to create steam and help them tenderize. For faster cooking, cover with a dome if available.
Once the vegetables start softening, add another drizzle of oil along with the smoked paprika, oregano, and the remaining ½ teaspoon of salt and ½ teaspoon of pepper. Toss well and continue cooking.
Place the jasmine rice in the middle of the griddle with a splash of water and heat for 2–3 minutes, stirring occasionally.
Add the minced garlic to the vegetables and cook for 1 minute, stirring to combine.
Assemble the bowls or containers by adding ½ to ¾ cup of rice to the bottom of each. Top with the cooked chicken and vegetables.
For the bowl you are eating right away, add diced cucumbers, crumbled feta cheese, a squeeze of lemon, and a drizzle of balsamic vinaigrette on top.
For any to-go containers, pack the cucumbers, feta cheese, and balsamic vinaigrette separately in a zip-top bag or small container to keep them fresh for later.
