Cook the grain base: Prepare brown rice according to package directions. For a lighter bowl, sauté cauliflower rice in a nonstick skillet with a dash of oil and salt until tender, about 5–7 minutes.

Mix the spice blend: 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 oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Season the chicken: Pat chicken dry. Drizzle with 1 tablespoon oil and rub the spice blend all over both sides.

Cook the chicken: Heat a large skillet over medium-high. Add the chicken and cook 4–6 minutes per side, until the thickest part reaches 165°F. Rest for 5 minutes, then slice or dice.

Char the veggies (optional but tasty): In the same skillet, add sliced red onion and bell pepper with a pinch of salt. Cook 3–4 minutes until slightly softened and lightly charred. Stir in the corn for 1–2 minutes to warm.

Prep the fresh toppings: Halve the tomatoes, chop the cilantro, slice the avocado, and cut the limes into wedges. Rinse and drain the black beans.

Make the yogurt-lime sauce: Stir together Greek yogurt, lime zest, a squeeze of lime juice, and a pinch of salt until smooth. Thin with a teaspoon of water if you want a drizzle.

Assemble the bowls: Add rice or cauliflower rice to each bowl. Top with sliced chicken, beans, corn-pepper-onion mix, tomatoes, avocado, and a handful of greens. Spoon over salsa and a light drizzle of yogurt sauce. Finish with cilantro and a squeeze of lime.

Adjust to taste: Add hot sauce, extra salt, or more lime as needed. If using cheese, keep it minimal for a lighter bowl.