Mix the marinade: In a bowl, combine the zest of 2 limes, juice of 3 limes, 3 tablespoons olive oil, minced garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon honey. Taste and adjust for salt and sweetness.

Prep the chicken: Pat chicken dry and cut into bite-size pieces or keep whole if grilling. Add to the marinade, toss to coat, and chill for at least 20–30 minutes. For deeper flavor, marinate up to 4 hours.

Cook your base: While the chicken marinates, make rice or quinoa according to package directions. Fluff and keep warm. Season lightly with salt and a squeeze of lime for extra brightness.

Prep the veggies: Halve cherry tomatoes, slice bell peppers and red onion, drain and rinse beans, and slice avocado. Chop cilantro and set aside.

Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Shake excess marinade from the chicken and cook in a single layer. Sear 4–6 minutes per side for whole pieces, or 5–7 minutes total for chunks, until cooked through and lightly charred. Don’t overcrowd the pan; work in batches if needed.

Optional pan sauce: With heat off, splash a tablespoon of water into the hot pan to loosen browned bits. Stir in a squeeze of lime and a pinch of salt. Spoon over the chicken for extra flavor.

Make a quick lime crema (optional): Mix 1/2 cup plain yogurt or sour cream with a tablespoon of lime juice, a pinch of salt, and a little lime zest.

Assemble: Add a scoop of rice or quinoa to each bowl. Top with chicken, veggies, and beans. Finish with avocado, cilantro, green onions, and a drizzle of lime crema. Serve with lime wedges.