Prep the base: Warm your rice or cauliflower rice. For extra flavor, toss with lime juice, chopped cilantro, a pinch of salt, and a drizzle of olive oil.

Shred the chicken: Remove skin and bones. Shred the meat into bite-sized pieces. You’ll want about 4–5 cups total.

Season the chicken: In a skillet over medium heat, add 1 tablespoon olive oil. Stir in the shredded chicken with street taco seasoning and a squeeze of lime. Cook 2–3 minutes to warm and bloom the spices. Add a splash of water if it looks dry.

Warm the beans and corn: Heat black beans with a pinch of salt and cumin in a small saucepan. For the corn, sear in a dry skillet until lightly charred, or simply warm through.

Chop the toppings: Dice red onion, slice jalapeño, halve cherry tomatoes (or prep pico), cube the avocado, and chop cilantro.

Make a quick crema: Stir Greek yogurt with lime juice, a pinch of salt, and a little taco seasoning or hot sauce until smooth.

Assemble the bowls: Start with rice, add a big scoop of seasoned chicken, then top with black beans, corn, tomatoes or pico, red onion, avocado, and jalapeño.

Finish with flavor: Spoon on the yogurt-lime crema, sprinkle cilantro, add cheese if using, and hit it all with fresh lime juice and salsa or hot sauce.

Taste and adjust: Add salt, pepper, extra lime, or more seasoning to balance brightness and heat.