Cook the rice. Start your base first. Cook rice according to package directions. Fluff and squeeze in a little lime juice and a pinch of salt for brightness.

Mix the chicken seasoning. In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Prep the chicken. Pat chicken dry and cut into bite-size pieces or thin strips. Toss with 1 tablespoon oil and the spice mix until coated.

Sear the chicken. Heat a large skillet over medium-high with a drizzle of oil. Add chicken in a single layer and cook 6–8 minutes, stirring once or twice, until browned and cooked through. Squeeze half a lime over the chicken and set aside.

Quick-sauté the veggies. In the same skillet, add another splash of oil. Sauté diced red onion and bell pepper 3–4 minutes until slightly tender. Stir in minced garlic for 30 seconds. Season with a pinch of salt.

Warm the beans and corn. Add black beans and corn to the skillet for 1–2 minutes, just to warm. If using canned corn, drain it first. Turn off the heat.

Chop the fresh toppings. Halve the cherry tomatoes, dice the avocado, and chop the cilantro. Cut the remaining lime into wedges.

Build the bowls. Add a scoop of rice to each bowl. Top with chicken, sautéed veggies, beans, and corn. Add tomatoes, avocado, and greens if using.

Add the finishers. Spoon on salsa, a dollop of sour cream or Greek yogurt, a sprinkle of cheese, and a shower of cilantro. Squeeze a lime wedge over everything. Taste and adjust salt or hot sauce.

Serve right away. Mix as you eat to get a little of everything in each bite.