First, it’s a real challenge to stick to macros here, not having a kitchen being one of the first hinderances to this. Getting back on track is really a work in progress, and personally I’m not currently counting exact macros, but these are some ways which may directly help up the protein:
Eating out:
Poke restaurants are great.
You can double protein or just replace one or two of the veg with egg, tofu or edame beans. Most have a brown rice/salad option and they always ask how much rice you want so you can really scale down the carbs or do a mix.
Low GI places can be good with the purple rice option but sometimes the protein quality or the veg are just not up to par. Just find the ones which work for you and skip the others.
Chicken rice is always a good option (I just find regular lunchboxes way too greasy even if with purple rice) and usually you can ask for less rice or just not eat it all. Sometimes I just order the chicken and get a box of veg from a vegetarian place or with some sweet potatoes from 7-11.
Tea eggs, sweet potatoes and the extra thick soy or blackbean milk from Family Mart (they don’t do the thick variety at 7) are a good fall back.
’Cooking’ when you don’t really have a ‘kitchen’:
This is the biggest challenge here!
As soon as I could I invested in an electric pressure cooker and a stick blender set. They are game changers. I don’t have a kitchen but do have access to a fridge/freezer and a tiny one burner stove when necessary.
I do more intermittent fasting so two meals (one small one big) are fine for me. I’m also trying to reduce my reliance on meat as a protein source and testing how far I can go without having to resort to protein powders. And I don’t have a limitless budget 
Protein shake is usually super simple: banana, nut butter, cocoa powder, high protein bean milk, OR lately experimenting with replacing the milk element with coconut milk and flan tofu.
Supplies are never consistent here (see egg shortage issue over CNY lol).
Good standby stock to have includes:
Frozen veg in the freezer including peas and edame to bulk up the veg content in quick meals.
High protein yogurt
Buying a ready cooked chicken, shredding it ready for quick meals over a few days.
Eggs (when they happen to be in supply :P)
Dry lentils/variety of dry beans/chickpeas/purple rice/pearl barley
Cans of beans/lentils/tomatoes/chickpeas
When I have time and depending on supplies (there has been a major shortage of canned beans and fresh peppers the past month) I’ll cook a batch of daal I can eat over several days, other times black beans and ginger with some purple rice and barley, or if I want something more Mediterranean, a medley of beans with cooked peppers and zucchini, chili, tomato, olives and some homemade confit lemons.
Every few months I also make a batch or two of hummus, almond butter, and/or sesame paste.
But other ideas are welcome as not having a kitchen and sourcing supplies within a reasonable budget is a constant challenge.