Prep the base: Cook your rice or grain of choice according to package directions. Fluff and keep warm. If using cauliflower rice, sauté in a little oil with a pinch of salt until tender.

Mix the spice rub: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Stir in lime zest.

Season the chicken: Pat chicken dry. Drizzle with 1 tablespoon oil and rub the spice mix all over both sides. Let it sit 10 minutes while you prep the toppings.

Prep toppings: Rinse and drain black beans. Dice bell pepper, slice onion, halve tomatoes, and chop cilantro. Slice avocado just before serving to prevent browning.

Cook the chicken: Heat a large skillet over medium-high. Add remaining 1 tablespoon oil. Cook chicken 4–6 minutes per side, depending on thickness, until golden and cooked through. Internal temperature should reach 165°F (74°C).

Rest and slice: Transfer chicken to a cutting board and rest 5 minutes. Squeeze lime juice over the top, then slice or cube.

Warm the beans and corn: In the same skillet over medium heat, add black beans and corn with a pinch of salt and a splash of water. Stir until warmed, 2–3 minutes.

Make the sauce: In a small bowl, whisk Greek yogurt, mayo (if using), lime juice, cilantro, and salt. Add a splash of water to reach a drizzleable consistency.

Assemble bowls: Add a scoop of rice to each bowl. Top with chicken, beans, corn, bell pepper, onion, tomatoes, and avocado. Sprinkle cheese and jalapeño if you like. Drizzle with the yogurt-lime sauce and add hot sauce or salsa.

Add crunch: Finish with tortilla strips or crushed chips for texture. Garnish with extra cilantro and a lime wedge.