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

Slice the chicken: Cut chicken into thin strips, about 1/2 inch wide. Thinner strips cook faster and stay juicy.

Mix the fajita seasoning: In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add a pinch of cayenne if you like heat.

Season the chicken: Toss chicken with half the seasoning, 1 tablespoon oil, and half a lime’s juice. Let it sit while you prep the vegetables.

Slice the vegetables: Cut peppers into thin strips and the onion into similar slices. Mince the garlic.

Cook the vegetables: Heat 1 tablespoon oil in a large skillet over medium-high. Add peppers and onion with a pinch of salt. Cook 5–7 minutes until tender-crisp and lightly charred at the edges. Stir in garlic for the last 30 seconds. Transfer veggies to a plate.

Sear the chicken: In the same skillet, add another teaspoon of oil if needed. Increase heat to high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through.

Finish with lime: Return vegetables to the skillet with the chicken. Sprinkle in the remaining seasoning and a splash of water to loosen browned bits. Toss for 1 minute. Turn off heat and squeeze in the juice of 1 lime. Taste and adjust salt.

Warm the extras: If using black beans and corn, warm them briefly in a small pan with a pinch of salt and cumin, or microwave until hot.

Assemble the bowls: Add a scoop of your base to each bowl. Top with the fajita chicken and veggies, black beans, and corn. Add avocado slices, a spoon of Greek yogurt, salsa, and chopped cilantro. Finish with lime zest for brightness.