Cook the rice base. Prepare brown or white rice according to package directions. For a lighter option, sauté cauliflower rice in a little oil with salt and pepper for 5–7 minutes until tender.

Mix the spice rub. In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Season the chicken. Pat chicken dry. Drizzle with 1 tablespoon oil and coat all sides with the spice mix. Let it sit for 10 minutes while you prep veggies.

Cook the chicken. Heat a large skillet over medium-high with a splash of oil. Cook chicken 5–6 minutes per side, until cooked through and lightly charred. Rest for 5 minutes, then slice or cube. For extra ease, you can also bake at 425°F (220°C) for 18–22 minutes.

Sauté the peppers and onions. In the same skillet, add sliced bell peppers and red onion with a pinch of salt. Cook 4–6 minutes until tender-crisp with a bit of color.

Warm the beans and corn. In a small saucepan, heat black beans and corn with a squeeze of lime and a dash of cumin. Cook 3–4 minutes, just to warm through. Add a splash of water if needed.

Make the lime-cilantro drizzle. Stir together 1/3 cup Greek yogurt, zest and juice of 1 lime, 1 tablespoon chopped cilantro, a pinch of salt, and enough water to thin to a drizzle. Adjust lime and salt to taste.

Prep fresh toppings. Halve cherry tomatoes, chop romaine, slice avocado, and roughly chop cilantro. If using jalapeño, slice thinly.

Assemble the bowls. Add a scoop of rice to each bowl. Top with beans and corn, peppers and onions, sliced chicken, and fresh veggies. Spoon the lime-cilantro drizzle over the top. Finish with extra lime wedges and any optional toppings.

Taste and adjust. Add a pinch of salt, more lime, or a dash of hot sauce to balance the flavors. You want bright, savory, and a little smoky.