Cook the rice: Make your rice according to package directions. Fluff with a fork. If you like, stir in lime zest, a squeeze of lime juice, and chopped cilantro for extra flavor.

Prep the chicken: Pat chicken dry and cut into bite-sized pieces or thin strips. In a bowl, toss with 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Sauté the veggies: Slice bell peppers and red onion. Heat a large skillet over medium-high, add a drizzle of oil, and cook veggies with a pinch of salt until crisp-tender and lightly charred, about 5–7 minutes. Transfer to a plate.

Cook the chicken: In the same skillet, add a bit more oil if needed. Cook chicken in a single layer until browned and cooked through, about 6–8 minutes, stirring once or twice. Squeeze in a little lime juice at the end to brighten it up.

Warm the beans and corn: In a small pan or the microwave, heat black beans and corn with a pinch of salt, cumin, and lime juice.

Prep toppings: Dice avocado, chop cilantro, and slice a lime into wedges. Stir a pinch of salt and lime juice into Greek yogurt for a quick, tangy sauce.

Assemble bowls: Start with rice (or greens for a lighter bowl). Add chicken, peppers and onions, black beans, and corn. Top with avocado, salsa or pico, Greek yogurt, cilantro, and a squeeze of lime. Add cheese or hot sauce if you like.

Taste and adjust: Add salt, more lime, or extra salsa to balance flavors. You want it bright, savory, and a little smoky.