Cook your base: Make your rice or quinoa according to package directions. Fluff with a fork. Stir in a pinch of salt, a squeeze of lime juice, and a bit of lime zest for extra brightness.

Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. This becomes your all-in-one chicken seasoning.

Season the chicken: Pat the chicken dry with paper towels. Toss with 1 tablespoon oil, the spice blend, and half the lime zest. Make sure each piece is well coated.

Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook the chicken in a single layer, undisturbed, for 2–3 minutes to develop color. Flip and cook another 3–4 minutes, until cooked through and lightly charred at the edges.

Finish with lime: Turn off the heat. Squeeze in half the lime juice and sprinkle the remaining lime zest over the chicken. Toss to coat. Taste and add a pinch of salt if needed.

Warm the beans and corn: In a small saucepan over low heat, warm the black beans and corn with a splash of water and a pinch of salt. Or microwave in short bursts until hot.

Prep the fresh toppings: Dice the bell pepper and red onion. Halve the tomatoes. Chop the cilantro. Slice the avocado right before serving to prevent browning.

Assemble the bowls: Add a scoop of rice or quinoa to each bowl. Top with chicken, black beans, and corn. Add bell pepper, red onion, tomatoes, avocado, and cilantro.

Add the extras: Spoon on salsa or pico. Add a dollop of Greek yogurt or sour cream. Finish with a squeeze of lime and a few dashes of hot sauce if you like heat.

Taste and adjust: Add salt, pepper, or more lime as needed. The flavor should be bright, savory, and a little smoky.