In a mixing bowl, whisk together soy sauce, coconut milk, brown sugar, and your favorite spices until thoroughly combined. Place the chicken breasts in a resealable bag, pour the marinade over, and let it soak for at least 30 minutes—or up to overnight in the refrigerator for maximum taste.

Preheat your grill to medium-high heat. Thread the marinated chicken and seasonal veggies onto skewers, alternating between the two for a colorful presentation. Grill the skewers for 10-15 minutes, turning occasionally.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add cooked rice, followed by diced bacon and scrambled eggs. Stir-fry for about 5-7 minutes, then mix in the cubed grilled chicken and any fresh vegetables.

Cook your pasta according to package instructions. In a separate pan, sauté the marinated chicken until fully cooked, then add steamed broccoli and a creamy garlic sauce. Combine the drained pasta with the chicken mixture in the pan.

Preheat your grill or oven to 400°F. Lay out large sheets of aluminum foil, place diced chicken, potatoes, and corn in the center. Drizzle with olive oil and season generously. Fold the foil tightly into packets.

Once all dishes are cooked, let them rest for a few minutes before serving. Garnish with fresh herbs and a sprinkle of lemon zest.