Prep the chicken. Pat chicken dry and cut into 1-inch pieces or thin strips for faster, more even cooking. Toss with 1 tablespoon oil and 2–3 tablespoons Cajun seasoning. Add a pinch of salt if your seasoning blend is low-sodium.

Season the veggies. In a separate bowl, toss sliced peppers, red onion, and minced garlic with 1 tablespoon oil, a teaspoon of Cajun seasoning, and a pinch of salt and pepper.

Preheat the air fryer. Set to 390°F (200°C) for 3 minutes. A hot basket helps with browning and prevents sticking.

Air-fry the veggies. Add the pepper-onion mix to the basket in a single layer. Cook 7–9 minutes, shaking halfway, until edges are lightly charred and tender-crisp. Transfer to a bowl and cover to keep warm.

Air-fry the chicken. Add the seasoned chicken in a single layer. Cook 8–12 minutes at 390°F (200°C), shaking or flipping halfway. Chicken is done when it’s browned and reads 165°F (74°C) internally. Work in batches if needed to avoid crowding.

Warm the add-ins. While chicken cooks, heat black beans and corn on the stove or in the microwave until hot. Season with a squeeze of lime, a pinch of salt, and a dash of Cajun seasoning.

Build the bowls. Add cooked rice (or your chosen base) to each bowl. Top with chicken, peppers and onions, beans, and corn. Finish with lime juice, chopped cilantro, and any toppings you like.

Taste and finish. Adjust salt, pepper, and heat level. Add hot sauce or an extra sprinkle of Cajun seasoning for more kick.