Preheat your oven to 400°F and line a baking sheet with parchment paper, then in a large bowl, whisk together garlic powder, paprika, onion powder, red pepper flakes, honey, hot sauce, and ¼ teaspoon each of salt and pepper.

Take out half of the sauce mixture and set it aside. Put the chicken into the remaining sauce and let it marinate for 15 minutes.

Toss the broccoli with 1 tablespoon of olive oil and the rest of the salt and pepper. Spread it in a single layer on the baking sheet and roast for 15 to 20 minutes, until it's tender and slightly browned.

While the broccoli is roasting, heat a skillet over medium-high heat with 2 tablespoons of olive oil. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until it's golden brown and fully cooked.

Use a brush to coat the chicken with the sauce you reserved earlier, or toss the chicken in it.

To build the bowls, layer the rice, purple cabbage, roasted broccoli, and hot honey chicken.

Finish with a garnish of fresh parsley and drizzle with extra sauce, if you like..