Prep the base: Warm cooked rice or quinoa, or chop romaine if you want a salad-style bowl. Fluff grains with a fork and season lightly with salt and a squeeze of lime for brightness.

Shred the chicken: Remove skin if you prefer a leaner bowl. Shred the meat into bite-size pieces and set aside.

Season the chicken: In a skillet over medium heat, add olive oil. Stir in chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper for 30 seconds until fragrant. Add the shredded chicken and toss to coat. Warm through for 2–3 minutes. Add a splash of water or salsa if it seems dry.

Warm the beans and corn: In a small pan, heat black beans with a pinch of salt and a splash of water for 2 minutes. Warm corn in the same or a separate pan until just heated. You can also serve both at room temperature if you prefer.

Chop fresh toppings: Dice bell pepper, finely chop red onion, halve tomatoes, and cube the avocado. Chop cilantro and cut limes into wedges.

Make a quick sauce (optional): Stir salsa with Greek yogurt or sour cream for a creamy, tangy topping. Adjust salt and add lime juice to taste.

Assemble the bowls: Add a base of rice, quinoa, or romaine. Top with seasoned chicken, black beans, corn, bell pepper, red onion, tomatoes, avocado, and cheese if using.

Finish with flavor: Spoon on salsa or the creamy salsa sauce. Add cilantro, a squeeze of lime, and extra hot sauce if you like heat. Sprinkle tortilla strips for crunch.

Serve: Taste and adjust with more lime, salt, or salsa. Enjoy right away while warm and crisp.