Cook your base: Prepare rice or quinoa according to package directions. Fluff and set aside. If using beans, warm them in a small pot with a pinch of salt and a splash of water.

Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper.

Slice the vegetables: Cut bell peppers into thin strips and slice the onion. Pat chicken dry and slice into thin strips for quick cooking.

Season the chicken: Toss chicken with half of the seasoning blend, 1 tablespoon olive oil, and the zest of 1 lime. Let it sit while the pan heats.

Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Cook chicken in a single layer for 5–7 minutes, stirring occasionally, until browned and cooked through. Squeeze in half a lime, toss, and transfer to a plate.

Cook the veggies: In the same skillet, add another drizzle of oil if needed. Add peppers and onions. Sprinkle with the remaining seasoning. Cook 5–7 minutes, stirring, until softened with some char. Finish with a squeeze of lime.

Assemble the bowls: Add a scoop of rice or quinoa to each bowl. Top with chicken, peppers and onions, and a spoonful of black beans.

Add toppings: Finish with avocado slices, a dollop of Greek yogurt, salsa, chopped cilantro, and a final squeeze of lime. Add cheese, corn, or hot sauce if you like.

Taste and adjust: Add a pinch of salt, extra lime, or a drizzle of olive oil to balance flavors. Serve warm.