Cook the rice: Start your base first. Cook rice or quinoa according to package directions. For extra flavor, use low-sodium chicken broth and add a squeeze of lime and chopped cilantro at the end.

Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper.

Season the chicken: Pat the chicken dry. Toss with 1 tbsp oil and the spice blend until evenly coated.

Sear the chicken: Heat a large skillet over medium-high. Add a drizzle of oil, then the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Remove to a plate and rest.

Cook the veggies: In the same skillet, add the onion and bell pepper with a pinch of salt. Sauté 3–4 minutes until slightly softened and charred in spots. Add corn and cook 1–2 more minutes. If the pan looks dry, add a splash of oil.

Warm the beans: Add the black beans to the skillet with 2–3 tablespoons water. Stir over low heat for 2 minutes until warmed and glossy. Taste and adjust salt.

Make the lime crema: Stir yogurt or sour cream with lime zest, lime juice, and a pinch of salt. Thin with a teaspoon of water if needed for drizzling.

Prep fresh toppings: Slice avocado, halve cherry tomatoes, chop cilantro, and slice jalapeño if using. Cut a few lime wedges.

Assemble: Add a scoop of rice to each bowl. Top with chicken, bean-corn mixture, and sautéed veggies. Add tomatoes and avocado. Drizzle with lime crema. Finish with cilantro, a squeeze of lime, and hot sauce or salsa if you like heat.

Final taste check: Sprinkle a little salt over the avocado and tomatoes. Adjust acidity with more lime if the bowl needs brightness.