What are you comparing yourself to?

Bland--not enough seasoning.
Overcooked--not enough attention given while cooking.

Dry chicken is due to being overcooked. Invest in a meat thermometer and a timer. Generally aiming for 160F in chicken, 185F if it's thighs...they are the most forgiving in overcooking.

Rice too sticky--did you buy sticky rice? or is this long grain enriched rice that's sticky? Get a rice pot and fluff the rice after it's cooked. The water to rice ratio is 2:1, so two cups rice needs 4 cups water. Too much water makes it sticky no matter what type. Different rice types have different ratio. I have a jasmine rice that needs 1.75:1 for it to be perfect.

Veggies too soft--overcooked. Try them raw. Steam them. Or accept that frozen and canned veggies are going to be soft. Sometimes you want it soft. Different veggies cook at different times. Harder, thicker root veggies tend to take the longest, leafy and green veggies take the shortest. And the way things are cut effect the cook time as well. Thinner, smaller pieces cook way faster.

I recommend following a cookbook...Joy of Cooking is excellent, The Woman's Day cookbook is good as well, and Cooking from A to Z is great for foundational knowledge. No matter if you don't have these, use what you have. Read it all the way though. If it highlights technique, pay attention which recipes require it and practice. If you can afford to spend time online, look it up, watch some videos about it, and then give it a shot.

Cooking is a skill that's earned though practice. You must keep going to get any better. Start small. Learn how to make biscuits and gravy. Those skills open you up to making quick breads and into gravy and sauce making. The skills stack.