Cook the rice. Prepare rice according to package directions. For extra flavor, add a pinch of salt and a squeeze of lime at the end. Fluff and set aside.

Season the chicken. Pat chicken dry, then coat with 1 tablespoon oil, taco seasoning, minced garlic, and a pinch of salt. If time allows, marinate 15–30 minutes in the fridge for deeper flavor.

Sear the chicken. Heat a large skillet over medium-high. Add 1 tablespoon oil and cook chicken 5–7 minutes per side (thighs) or 4–6 minutes per side (breasts), until golden and cooked through. Internal temperature should reach 165°F/74°C.

Rest and slice. Transfer chicken to a plate, tent with foil, and rest 5 minutes. Slice or dice into bite-size pieces.

Sauté peppers and onions. In the same skillet, add a splash of oil if needed. Cook sliced peppers and onions with a pinch of salt over medium heat for 5–7 minutes until tender-crisp and slightly charred at the edges.

Deglaze for flavor. Pour in the broth or water to lift the browned bits from the pan. Stir in corn and black beans just to warm through, 1–2 minutes.

Finish with lime and cilantro. Add a squeeze of lime juice and half the chopped cilantro to the skillet. Taste and adjust salt and pepper.

Assemble the bowls. Spoon rice into bowls. Top with the pepper-onion mixture and sliced chicken. Add your favorite toppings: avocado, salsa, Greek yogurt, cheese, jalapeño, and extra cilantro.

Serve. Add another squeeze of lime and a few dashes of hot sauce if you like heat. Enjoy immediately while warm.