Cook your base. Make 2 cups of cooked rice according to package directions. For a lighter bowl, steam cauliflower rice. Keep warm and fluff with a fork.

Slice the veggies. Cut bell peppers into thin strips and slice the onion. Aim for uniform size so they cook evenly.

Prep the chicken. Pat chicken dry and slice into thin strips. This helps it cook fast and stay tender.

Mix the seasoning. In a small bowl, combine 2 teaspoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the minced garlic. Add a pinch of cayenne if you like heat.

Marinate quickly. Toss chicken with 1 tablespoon olive oil, half the seasoning mix, and the juice of 1 lime. Let sit 10–15 minutes while you heat the pan. A quick marinade adds flavor without slowing you down.

Sear the chicken. Heat a large skillet over medium-high with 1 tablespoon olive oil. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly charred on the edges. Transfer to a plate and cover.

Sauté peppers and onions. In the same pan, add another teaspoon of oil if needed. Add onions and peppers with the remaining seasoning. Cook 5–6 minutes, stirring occasionally, until tender-crisp with some browning. Squeeze in a little lime juice to brighten.

Warm the beans. If using black beans, warm them in a small pot with a splash of water, a pinch of salt, and a dash of cumin. Simmer 3–4 minutes, then drain any excess liquid.

Assemble the bowls. Divide rice among bowls. Top with chicken, peppers, onions, and beans. Add sliced avocado or a spoon of guacamole if you like.

Finish with toppings. Add a dollop of Greek yogurt, a sprinkle of cheese, chopped cilantro, and a final squeeze of lime. Taste and adjust salt or hot sauce to preference.