Season the chicken. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Add chicken and toss well. Let it sit for at least 10 minutes (or up to overnight in the fridge).

Cook the rice. Prepare your rice according to package directions. Fluff with a fork. For extra flavor, stir in a squeeze of lime and a handful of chopped cilantro.

Make the sauce. Stir together Greek yogurt, salsa, lime juice, and a pinch of salt until smooth. Adjust lime and salt to taste.

Sauté the chicken. Heat a large skillet over medium-high. Add the chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. If it releases liquid, keep cooking until it reduces and the edges caramelize.

Warm the beans and corn. In a small pan over medium heat, warm black beans with a splash of water and a pinch of salt. In the same or another pan, warm the corn for 2–3 minutes. You can also serve both cold for a fresher feel.

Prep the fresh veggies. Dice bell pepper, slice onion, halve tomatoes, and chop cilantro. Slice the avocado just before serving to prevent browning.

Assemble the bowls. Add a scoop of rice to each bowl. Top with chicken, beans, corn, peppers, tomatoes, onion, and greens. Add avocado and cilantro. Drizzle with the salsa-lime sauce and finish with lime wedges. Add any optional toppings you love.

Taste and adjust. Add a pinch of salt, more lime, or hot sauce if needed. The bright acidity ties everything together.