Cook the rice: Make your base first. Cook brown or white rice according to package directions. For extra flavor, add a pinch of salt and a squeeze of lime at the end.

Prep the chicken: Pat chicken dry. In a small bowl, mix 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle chicken with 1 tablespoon oil and rub in the spice blend. Add the zest and juice of 1 lime.

Cook the chicken: Heat a large skillet over medium-high with 1 tablespoon oil. Sear chicken 5–7 minutes per side, until golden and cooked through. Let it rest 5 minutes, then slice or dice. Tip: Thighs stay extra juicy, but breasts work great too.

Sauté peppers and onions: In the same skillet, add a touch more oil if needed. Cook sliced bell peppers and red onion with a pinch of salt for 5–7 minutes until slightly charred and tender. Add corn in the last 2 minutes to warm through.

Warm the beans: In a small pot, heat rinsed black beans with a splash of water, a pinch of salt, and a dash of cumin. Simmer 3–4 minutes. Squeeze in a little lime if you like.

Make a quick cilantro-lime finish: Chop cilantro. Toss it with the cooked rice and the juice of 1/2 lime. Season to taste with salt. This brightens the whole bowl.

Assemble the bowls: Add a scoop of rice to each bowl. Top with beans, sliced chicken, peppers and onions, and corn. Add avocado, salsa, and a dollop of Greek yogurt. Sprinkle cilantro on top. Add cheese if using.

Adjust and serve: Squeeze on extra lime. Add hot sauce or jalapeño for heat. Taste and season with salt and pepper to finish.