Make the marinade: In a bowl, whisk together the juice and zest of 3 limes, 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in a big handful of chopped cilantro.

Prep the chicken: Pat chicken dry and slice breasts horizontally into cutlets for faster, even cooking. Add to the marinade, toss to coat, and let it sit for at least 20–30 minutes (or up to 8 hours in the fridge).

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

Chop the veggies: Dice bell pepper, cucumber, and red onion. Halve cherry tomatoes. If using jalapeño, deseed and mince. Rinse and drain black beans. If using corn, thaw or drain as needed.

Make the sauce: Mix 1/2 cup Greek yogurt with juice of 1/2 lime, a pinch of salt, and 1 teaspoon honey if you like. Stir in a little chopped cilantro. Thin with a teaspoon of water if needed.

Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil. Cook chicken 4–5 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice.

Char the corn (optional): In the same pan, add corn and a pinch of salt. Cook 2–3 minutes until lightly charred for extra flavor.

Assemble bowls: Divide base into 4–5 containers. Top with sliced chicken, veggies, beans, and corn. Spoon a little yogurt sauce over the top or pack it separately.

Add a fresh finish: Sprinkle with more cilantro and a final squeeze of lime. Taste and adjust salt or pepper if needed.