1. Season the chicken by tossing the bite-size pieces with kosher salt, black pepper, Italian seasoning, and garlic powder until evenly coated.

2. Heat the olive oil in a large skillet over medium-high heat, then add the seasoned chicken in a single layer and cook, stirring occasionally, until golden on the outside and cooked through in the center.

3. Transfer the cooked chicken to a plate and set it aside while you prepare the sauce in the same skillet.

4. In a blender or food processor, combine the low-fat cottage cheese, marinara sauce, grated Parmesan, a pinch of salt, and a little black pepper, then blend until the sauce is completely smooth and creamy.

5. Pour the blended cottage cheese parm sauce into the empty skillet and warm it over medium heat, stirring often, until it is heated through and just starting to bubble gently.

6. Return the cooked chicken and any accumulated juices to the skillet, stirring to coat all of the pieces in the creamy sauce, then reduce the heat to low and let it simmer for a couple of minutes.

7. Warm the cooked brown rice or quinoa if needed, then divide it among serving bowls to create a base for the bowls.

8. Add a handful of baby spinach and a scattering of cherry tomato halves to each bowl so the vegetables are ready to be wilted and warmed by the hot toppings.

9. Spoon the hot chicken and cottage cheese parm sauce over the prepared bowls, letting the heat from the sauce gently wilt the spinach.

10. Sprinkle shredded mozzarella and a little extra grated Parmesan over each bowl, allowing the cheese to melt from the residual heat, or briefly broil the bowls if they are broiler-safe and you want a bubbly, browned top.

11. Finish each bowl with chopped fresh basil and a pinch of red pepper flakes, if desired, then serve immediately while hot and cheesy.