Prep the chicken: Slice chicken breasts in half horizontally for even cooking. Pat dry. In a bowl, whisk 1 tablespoon olive oil, juice of 1 lime, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a few grinds of pepper. Toss chicken to coat and let it marinate 15–30 minutes.

Cook your base: Make rice, quinoa, or cauliflower rice according to package directions. Fluff and season with a pinch of salt and lime juice.

Make the street corn mix: Heat a large skillet over medium-high. Add corn (no need to thaw frozen). Let it char a bit for flavor, 4–6 minutes, stirring occasionally. Transfer to a bowl and mix with 1/2 cup Greek yogurt, 1–2 tablespoons light mayo (optional), zest of 1 lime, 1/2 teaspoon chili powder, a pinch of salt, 1/4 cup finely diced red onion, 1 tablespoon minced jalapeño (optional), and 1/4 cup chopped cilantro. Fold in 1/4–1/3 cup crumbled cotija. Taste and adjust lime and salt.

Cook the chicken: Grill over medium-high heat 3–5 minutes per side, or sear in a hot skillet with a drizzle of oil until cooked through (165°F/74°C internal). Let rest 5 minutes, then slice.

Warm the beans: In a small pan, heat black beans with a pinch of cumin, salt, and a squeeze of lime, 2–3 minutes. Or microwave until warm.

Assemble: Add your base to bowls. Top with sliced chicken, a generous scoop of street corn mix, warm black beans, chopped cilantro, diced red onion, and cotija. Add avocado slices if using.

Finish with flair: Squeeze fresh lime over the top. Add hot sauce or a dusting of chili powder. A tiny drizzle of olive oil over the rice makes it extra satisfying.