Cook the rice: Rinse the rice until the water runs clear. Cook according to package directions. Fluff with a fork, then mix in the zest and juice of 1 lime, 1–2 tablespoons chopped cilantro, a pinch of salt, and 1 teaspoon olive oil. Set aside, covered.

Prep the produce: Dice the bell pepper and red onion. Halve the cherry tomatoes. Cube or slice the avocado just before serving. Roughly chop more cilantro for garnish.

Make the spice rub: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Season the chicken: Pat the chicken dry. Drizzle with 1 tablespoon olive oil, then coat all sides with the spice rub. Let it sit for 10 minutes while you heat the pan.

Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Cook chicken 5–7 minutes per side, depending on thickness, until the center reaches 165°F/74°C. Remove to a cutting board and rest for 5 minutes.

Warm the beans and corn: In the same skillet over medium, add the black beans and corn with a splash of water. Season with a pinch of salt, pepper, and a squeeze of lime. Warm for 2–3 minutes.

Slice the chicken: Cut into thin strips or bite-size cubes. Drizzle any pan juices over the chicken for extra flavor.

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

Add toppings: Spoon on salsa. Finish with a dollop of Greek yogurt or sour cream, a sprinkle of cheese, fresh cilantro, and a squeeze of lime. Taste and adjust salt and pepper.

Serve: Enjoy warm. Store leftovers in separate containers for easy lunches.