Prep the chicken: Pat chicken dry and cut into bite-size pieces or thin strips. This helps it cook evenly and quickly.

Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Add lime zest for brightness.

Season the chicken: Toss chicken with oil and the spice blend until well coated. Squeeze in half the lime juice and let it sit for 5–10 minutes while you prep toppings.

Cook the grains: If you haven’t already, cook rice or quinoa according to package directions. Fluff with a fork and keep warm. For extra flavor, stir in a pinch of salt and a splash of lime juice.

Warm the beans and corn: In a small pan over low heat, warm black beans with a splash of water and a pinch of salt. Add corn to the same pan or microwave it separately until hot.

Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of oil, then the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until cooked through and lightly browned. Squeeze in the remaining lime juice.

Prep fresh toppings: Halve tomatoes, dice bell pepper, thinly slice red onion, chop cilantro, and slice avocado. If using greens, rinse and pat dry.

Assemble the bowls: Add a base of rice or greens. Top with chicken, beans, corn, tomatoes, bell pepper, onion, avocado, and cilantro. Sprinkle on cheese if using.

Add sauces: Spoon over salsa. Finish with a dollop of sour cream or Greek yogurt and a few dashes of hot sauce for heat.

Taste and adjust: Add a pinch of salt if needed, an extra squeeze of lime, or more salsa to bring it all together.