Make the marinade. In a bowl, combine the zest and juice of 2 limes, minced garlic, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.

Marinate the chicken. Add chicken thighs to the marinade, tossing to coat. Cover and chill for 30 minutes to 2 hours. If using breasts, pound to even thickness first for more even cooking.

Cook the rice. Rinse 2 cups rice until the water runs clear. Cook with broth or water per package directions. Fluff with a fork and keep warm. For extra flavor, squeeze in a little lime and stir in chopped cilantro.

Prep the veggies. Dice the red bell pepper and red onion. Slice the cucumber and avocado. Rinse black beans and prep the corn. Chop cilantro.

Make a quick lime crema (optional). Stir together 1/2 cup Greek yogurt, juice of 1/2 lime, a pinch of salt, and a drizzle of honey.

Sear the chicken. Heat a large skillet over medium-high. Add a thin layer of olive oil. Shake excess marinade off the chicken and sear 4–6 minutes per side, until deeply browned and cooked through (165°F/74°C). Work in batches to avoid crowding.

Rest and slice. Transfer chicken to a board and rest 5 minutes. Slice against the grain into strips or bite-size pieces. Toss with any pan juices and a final squeeze of lime.

Warm the corn and beans. In the same pan, quickly warm corn and black beans with a pinch of salt and chili powder. This picks up leftover flavor from the chicken drippings.

Assemble the bowls. Add a scoop of rice, then top with chicken, corn, beans, bell pepper, onion, cucumber, and avocado. Finish with cilantro, extra lime wedges, hot sauce, and a drizzle of lime crema if using.

Taste and adjust. Add a pinch of salt, an extra squeeze of lime, or a sprinkle of chili flakes. Brightness and seasoning make or break the bowl.