In a large pot, combine quinoa and brown rice with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until grains are cooked and water is absorbed.

In a skillet, heat olive oil over medium heat. Add diced chicken breast and cook until browned and cooked through, about 7-10 minutes. Season with garlic powder, cumin, paprika, salt, and pepper.

In the same skillet, add chopped bell peppers, broccoli, and carrots. Sauté for 5-7 minutes until tender. Add spinach and cook until wilted.

In a large bowl, combine cooked grains, chicken, and sautéed vegetables. Toss to combine. Serve warm with sliced avocado on top and hard-boiled eggs on the side.