Cook the rice: Prepare 1 cup dry rice according to package directions to yield about 2 cups cooked. For cilantro-lime rice, stir in 1 tablespoon olive oil, juice of 1 lime, and a handful of chopped cilantro. Season with salt.

Mix the chicken seasoning: In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a few grinds of pepper.

Season the chicken: Pat the chicken dry. Drizzle with 1 tablespoon olive oil and coat with the spice mix on both sides.

Cook the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Sear chicken 5–7 minutes per side, depending on thickness, until cooked through and juices run clear. Let rest 5 minutes, then slice or dice.

Sauté veggies: In the same pan, add bell pepper and red onion with a pinch of salt. Cook 3–5 minutes until slightly softened and lightly charred at the edges. Remove from heat.

Warm beans and corn: In a small saucepan, warm black beans and corn with a splash of water, a pinch of cumin, and a squeeze of lime. Keep over low heat for 3–4 minutes, then drain any excess liquid.

Prep the fresh toppings: Halve the cherry tomatoes. Chop cilantro. Cut avocados and scoop into slices or chunks. Squeeze a little lime over the avocado to prevent browning.

Assemble the bowls: Add a base of rice or greens to each bowl. Top with chicken, beans, corn, sautéed peppers and onions, tomatoes, and avocado.

Finish with flavor: Spoon on salsa, add a dollop of Greek yogurt, sprinkle cilantro, and a little cheese if using. Squeeze extra lime over the top. Add hot sauce if you want heat.

Serve: Toss lightly to mix or keep the layers separate. Taste and adjust salt, lime, or salsa as needed.