Preheat oven to 400°F (200°C).
In a medium saucepan, combine the rice and chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
While the rice cooks, place the chicken pieces in a bowl. Add olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
Spread the seasoned chicken pieces on a baking sheet lined with parchment paper in a single layer.
Bake the chicken for 15-18 minutes or until cooked through and internal temperature reaches 165°F (74°C).
In a large skillet over medium heat, add the diced red bell pepper and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
Add the thawed corn and chopped spinach to the skillet. Cook for an additional 2 minutes until the spinach wilts. Remove from heat.
Fluff the cooked rice with a fork and divide it evenly among four meal prep containers or bowls.
Top each rice portion with cooked chicken and sautéed vegetables.
Garnish each bowl with chopped cilantro and a lime wedge.
Serve with a dollop of plain Greek yogurt on the side or store covered in the refrigerator for up to 4 days.
To reheat, microwave the bowl for 2-3 minutes until warmed through. Squeeze lime juice over the top before eating.