Prep the base. Cook rice or quinoa according to package directions, or rinse and dry your greens. Fluff grains with a fork and season lightly with salt and a squeeze of lime for extra flavor.

Crisp the bacon. Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Once cool, chop into bite-size pieces. Reserve 1 tablespoon bacon fat in the pan for the chicken if you like extra flavor.

Season the chicken. Pat chicken dry. In a bowl, mix garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Toss chicken with 1 tablespoon olive oil and the spice mix until well coated.

Cook the chicken. Heat the skillet over medium-high. Add a little olive oil or the reserved bacon fat. Cook chicken 4–6 minutes per side, depending on thickness, until browned and cooked through. Rest 5 minutes, then slice or cube.

Make the dressing. In a small jar, whisk or shake together lime zest and juice, honey, grated garlic, mustard, olive oil, salt, and pepper. Adjust acidity and sweetness to taste. The flavor should be bright and balanced.

Prep the veggies. Halve cherry tomatoes, dice cucumber, slice red onion thin, and chop cilantro. If using canned corn or beans, drain and rinse. Pat dry to avoid watering down the bowl.

Dice the avocado. Right before serving, dice avocados and gently toss with a little lime juice and salt to prevent browning and boost flavor.

Assemble the bowls. Divide the base among bowls. Top with chicken, bacon, avocado, tomatoes, cucumber, onion, corn, and cilantro. Drizzle with lime dressing. Add any extras like black beans, cheese, or hot sauce.

Taste and tweak. Finish with a pinch of salt, cracked pepper, and another squeeze of lime if needed. Serve immediately while the chicken is warm and the bacon stays crisp.