Cook the rice. Prepare 3–4 cups of rice according to package directions. For extra flavor, stir in lime juice, lime zest, and chopped cilantro after cooking. Keep warm.

Prep the toppings. Halve the cherry tomatoes, chop the lettuce, dice the avocado, rinse the black beans, and thaw or drain the corn. Slice the lime into wedges and chop the cilantro.

Sauté the aromatics. Heat the oil in a large skillet over medium. Add the diced onion with a pinch of salt and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Brown the chicken. Add the ground chicken to the skillet. Break it up with a spatula and cook 5–7 minutes until no longer pink. Season lightly with salt and pepper.

Season and simmer. Stir in the tomato paste and taco seasoning to coat the chicken. Pour in the broth or water. Simmer 2–3 minutes, stirring, until the liquid reduces and the chicken is glossy and saucy. Taste and adjust salt, pepper, or spices.

Warm the beans and corn. Push the chicken to one side of the skillet or use a second pan. Add the beans and corn with a splash of water and a pinch of salt. Warm for 2–3 minutes.

Assemble the bowls. Spoon rice into bowls. Top with seasoned chicken, beans, and corn. Add lettuce and tomatoes. Sprinkle with cheese.

Finish with fresh toppings. Add avocado, a dollop of Greek yogurt or sour cream, a squeeze of lime, chopped cilantro, and hot sauce or salsa if you like heat.

Serve immediately. Set out extra lime wedges, chips, or salsa on the side and let everyone customize their bowl.