Cook the rice or quinoa. Rinse, then cook according to package directions. Fluff and set aside. For extra flavor, add a pinch of salt and a squeeze of lime while it steams.

Preheat and prep. Heat the oven to 425°F (220°C). Slice bell peppers and red onion into thin strips. Line a sheet pan with parchment.

Make the spice blend. In a small bowl, mix 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Season the chicken. Pat chicken dry. Drizzle with 1 tablespoon olive oil and sprinkle on about two-thirds of the spice blend. Rub to coat evenly.

Season the veggies. Toss peppers and onions with 1 tablespoon olive oil, the remaining spice blend, and a pinch of salt. Spread them on half the sheet pan.

Roast. Place seasoned chicken on the other half of the sheet pan. Roast 16–20 minutes, until the thickest part reaches 165°F (74°C). If using thighs, cook 20–24 minutes. Stir veggies halfway for even browning.

Warm beans and corn. While the chicken roasts, add black beans and corn to a skillet with a splash of water, a pinch of salt, and a squeeze of lime. Warm over medium heat for 3–4 minutes. Optional: stir in a spoonful of salsa for extra flavor.

Prep fresh toppings. Dice tomatoes, slice avocado, chop cilantro, and cut limes into wedges. If using greens, chop them now.

Rest and slice. Let chicken rest 5 minutes, then slice or dice into bite-size pieces. Toss with any pan juices for moisture and flavor.

Assemble bowls. Add a base of rice or quinoa (and greens if using). Top with chicken, roasted peppers and onions, beans and corn, tomatoes, and avocado. Add a spoonful of Greek yogurt, a sprinkle of cheese, a squeeze of lime, and cilantro. Finish with hot sauce or salsa if you like it spicy.