Cook the base: Prepare brown rice according to package directions. For a lighter option, sauté cauliflower rice in a nonstick pan with a pinch of salt and lime zest for 5–6 minutes.

Mix the spice rub: In a small bowl, combine 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.

Season the chicken: Pat chicken dry. Drizzle with 1 tsp oil and the spice rub, plus the zest of half a lime. Rub to coat evenly.

Cook the chicken: Heat a nonstick or cast-iron skillet over medium-high with 1 tsp oil. Cook chicken 4–6 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or dice.

Char the veggies: In the same pan, add sliced red bell pepper, corn, and a pinch of salt. Cook 3–4 minutes until lightly charred. Remove from heat. Warm the black beans in the pan with a splash of water and a squeeze of lime.

Make the lime yogurt sauce: Stir 1/2 cup nonfat Greek yogurt with 1–2 tbsp lime juice, a pinch of salt, and a few dashes of hot sauce. Thin with a splash of water if needed.

Prep fresh toppings: Halve cherry tomatoes, chop red onion and cilantro, slice jalapeño, and cube avocado if using.

Assemble the bowls: Add greens and a scoop of rice or cauliflower rice. Top with black beans, charred veggies, and sliced chicken. Spoon on salsa and drizzle with the lime yogurt sauce. Finish with cilantro, green onion, and a squeeze of lime.

Adjust to taste: Add extra salt, pepper, hot sauce, or a pinch of smoked paprika if you like more kick.