Prep the rice: Cook your preferred rice according to package directions. For extra flavor, stir in a squeeze of lime juice, a pinch of salt, and chopped cilantro after cooking.

Season the chicken: In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Add chicken pieces and toss to coat. Marinate 15–30 minutes if you have time.

Sauté the veggies: Slice the bell pepper and red onion. Heat a large skillet over medium-high with a drizzle of olive oil. Cook peppers and onions 4–5 minutes until slightly charred but still crisp. Remove and set aside.

Cook the chicken: In the same skillet, add a touch more oil if needed. Add chicken in a single layer. Cook 6–8 minutes, stirring occasionally, until browned and cooked through. Internal temperature should reach 165°F (74°C).

Warm the beans and corn: In a small pan or the microwave, warm black beans with a pinch of salt and a splash of water. Do the same with corn. Keep them separate so you can portion easily.

Prep fresh toppings: Halve cherry tomatoes, shred lettuce, dice avocado, and chop cilantro. Set out salsa, lime wedges, and any extras like cheese or Greek yogurt.

Assemble the bowls: Spoon rice into each bowl. Add chicken, peppers and onions, black beans, and corn. Top with tomatoes, lettuce, avocado, and salsa. Finish with cilantro and a generous squeeze of lime.

Adjust to taste: Add hot sauce for heat, Greek yogurt for creaminess, or extra salt and lime if needed.

Serve: Enjoy right away while the chicken is warm and the veggies are crisp.