Prep the chicken: Pat chicken dry. In a bowl, mix smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub evenly over the chicken.

Cook the chicken: Heat olive oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side (thighs may need an extra minute), until cooked through. Alternatively, grill over medium heat for great smoky flavor.

Glaze with BBQ: Reduce heat to low, brush chicken with BBQ sauce, and let it bubble for 1–2 minutes per side to set the glaze. Remove and rest 5 minutes, then slice.

Make the base: Warm rice or grains if needed. If using greens, toss them lightly with a squeeze of lime and a pinch of salt for brightness.

Prep toppings: Halve tomatoes, slice red onion, dice avocado, and chop cilantro. If using canned corn, drain well; if using frozen, thaw and pat dry. For extra flavor, char corn in a dry skillet 3–4 minutes.

Assemble the bowls: Divide rice or grains among bowls. Add sliced BBQ chicken, corn, black beans, tomatoes, red onion, avocado, and greens if using.

Finish with sauce: Drizzle ranch over the top and add an extra streak of BBQ sauce if you like it saucy. Sprinkle with cilantro. Add lime wedges on the side.

Optional crunch: Top with crushed tortilla chips, pickled jalapeños, or shredded cheese for bonus texture and heat.