Cook your rice. Make your favorite rice on the stovetop or in a rice cooker. For extra flavor, stir in chopped cilantro, lime juice, and a pinch of salt after it’s cooked.

Season the chicken. In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss with the chicken, olive oil, and lime juice until well coated. Let it sit for 10–15 minutes while you prep the veggies.

Sauté the chicken. Heat a large skillet over medium-high. Add a drizzle of oil and cook the chicken in a single layer. Don’t crowd the pan—work in batches if needed. Cook 4–6 minutes, stirring a few times, until browned and cooked through.

Warm beans and corn. In a small pot over low heat, warm the black beans with a splash of water and a pinch of salt. In the same skillet used for chicken, quickly warm the corn with a squeeze of lime.

Prep the fresh veggies. Dice the bell pepper, chop the red onion, slice jalapeños, halve the tomatoes, and cube or slice the avocado. Chop the cilantro and cut the lime into wedges.

Build the bowls. Start with rice. Add a scoop of black beans and corn. Top with a generous portion of chicken. Add bell pepper, onion, tomatoes, and avocado.

Finish with toppings. Sprinkle cheese, add a dollop of sour cream or Greek yogurt, spoon over salsa, and finish with cilantro, lime wedges, and hot sauce. Taste and add a pinch of salt if needed.

Serve right away. The warm-and-cool contrast is part of the magic, so assemble and eat while the chicken is hot and the veggies are crisp.