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

Season the chicken: Pat the chicken dry. Toss with taco seasoning, a pinch of salt, and 1 tablespoon olive oil until well coated.

Sear the chicken: Heat a large skillet over medium-high. Add a drizzle of oil, then the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through.

Warm the beans and corn: In a small saucepan, heat black beans with a splash of water and a pinch of salt. Add corn to the skillet for 2–3 minutes to lightly char, or warm it with the beans.

Prep the veggies: Chop bell pepper, red onion, tomatoes, avocado, and greens. Slice limes and chop cilantro.

Optional sauce: Stir together Greek yogurt, a squeeze of lime, a pinch of salt, and a dash of taco seasoning for a quick creamy drizzle.

Assemble the bowls: Add a base of rice and greens. Top with chicken, beans, corn, peppers, tomatoes, onions, and avocado. Spoon on salsa, sprinkle with cilantro, and add cheese if using.

Finish with freshness: Squeeze lime over the top and drizzle the yogurt sauce. Taste and adjust salt and pepper as needed.