Combine marinade ingredients in a bowl or resealable bag. Add chicken and allow to marinate in refrigerator at least 30 minutes, or up to overnight.
Preheat oven to 425°F. Line two baking sheets with parchment paper or lightly brush with oil.
Remove chicken from refrigerator and allow it to come to room temperature while preparing the veggies.
Combine the peppers, onion, and asparagus in a large bowl. Drizzle the veggies with the olive oil and season well with salt and pepper.
Arrange the chicken in a single layer on one of the baking sheets. Discard the marinade. Do the same with the veggies on the second baking sheet.
Place the baking sheets in the oven and roast for 15-20 minutes or until the chicken pieces are cooked through and the veggies are tender. One tray may be done before the other and need to be removed from the oven earlier. Allow the veggies and chicken to cool slightly before assembling the bowls.
To assemble prep bowls, place 1/2 cup rice into each of the five prep containers. Divide the chicken and veggies between the bowls. Add 1/4 cup crumbled feta to each. You can also add a spoonful of Simply Avocado now, or add it when eating, depending on preference. (I like to add a scoop in the morning I'm going to eat the meal.)