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 to coat evenly.
Place the seasoned chicken pieces on a large baking sheet lined with parchment paper or a silicone mat.
In the same bowl, add the diced zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes. Drizzle with the remaining 1 tablespoon olive oil and toss to coat.
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 vegetables are tender.
While the chicken and vegetables roast, heat a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until tender. Season with a pinch of salt.
Remove the chicken and vegetables from the oven and let cool slightly.
Divide the cauliflower rice evenly among 4 meal prep containers.
Top each container with equal portions of roasted chicken and vegetables.
Garnish each bowl with chopped fresh parsley.
Allow the bowls to cool completely before sealing and storing in the refrigerator.