Cook your base. Make your rice according to package directions. For a fresh boost, stir in lime zest, a squeeze of lime juice, and chopped cilantro. If using cauliflower rice, sauté in a little oil with salt and pepper until just tender.

Prep the produce. Dice the bell pepper and red onion, halve the tomatoes, chop the cilantro, and shred the lettuce or cabbage. Slice the avocado just before serving to keep it from browning.

Warm the beans and corn. In a small saucepan, heat black beans with a pinch of salt, cumin, and a splash of water until steaming. In a separate pan, char corn in a dry skillet over medium-high heat for 3–4 minutes to add a smoky note (optional but delicious).

Mix the spice blend. In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a few cracks of pepper. Adjust heat with more chili powder if you like.

Sauté aromatics. Heat 1 tablespoon oil in a large skillet over medium. Add the onion and bell pepper; cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds more.

Brown the chicken. Add ground chicken to the skillet. Break it up with a spoon and cook until no longer pink, 5–7 minutes. Sprinkle the spice blend over the meat and veggies; stir to coat evenly.

Add depth and moisture. Stir in tomato paste and cook 1 minute to caramelize slightly. Pour in broth or water and simmer 2–3 minutes until saucy and glossy. Squeeze in the juice of half a lime. Taste and adjust salt or lime.

Assemble the bowls. Add a scoop of rice to each bowl. Top with the seasoned chicken, black beans, and corn. Add lettuce or cabbage, tomatoes, and avocado. Finish with cilantro and a final squeeze of lime.

Optional toppings. Add a spoon of Greek yogurt or sour cream, shredded cheese, hot sauce, salsa, or pickled jalapeños. For crunch, crumble a few tortilla chips on top.