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Season 4 pounds of chicken breast with garlic, onion, chicken seasoning, paprika, and honey teriyaki sauce.
Cook the chicken on both sides for about 5 minutes until the internal temperature reaches 168°.
In a bowl, mix 300g of chopped carrots and 800g of broccoli florettes with salt and pepper.
Place the vegetables in the air fryer and cook for 30 minutes at 400°.
Weigh 350g of uncooked rice and add it to a rice cooker with 3 cups of water. Let it cook through.
Once the chicken is done, shred it using a meat chopper.
Combine the shredded chicken with the broccoli, carrots, and rice.
Portion the mixture into meal prep containers, adding 5g of honey to each container if desired.