Instructions

Combine bulgur and water in a small saucepan; bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed, 10 to 15 minutes. Spread the bulgur on a sheet pan to cool before assembling lunch containers. Meanwhile, position rack in upper third of oven and preheat broiler. Coat a broiler pan with cooking spray. Sprinkle chicken with garam masala and salt. Place the chicken on the prepared pan; broil until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side. Transfer the chicken to a clean cutting board and let rest for 5 minutes, then slice. Transfer 2 tablespoons chutney into each of 4 small lidded containers; refrigerate for up to 4 days. Divide the cooled bulgur among 4 single-serving lidded containers. Top each with one-fourth of the chicken and equal portions of cucumber, bell pepper and tomatoes. Add a lime wedge to each container. Seal the containers and refrigerate for up to 4 days. Just before serving, top each bowl with 1 portion of chutney and a squeeze of fresh lime juice to taste.
To make ahead: Refrigerate dressing and grain bowls separately for up to 4 days. Top with chutney and lime juice to taste just before serving.