Prep the chicken: Cut chicken into bite-size pieces or thin strips. Pat dry for better browning.

Make the spice blend: In a small bowl, mix 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Season and marinate: Toss chicken with the spice blend, 1 minced garlic clove, juice of 1 lime, and 1 tablespoon olive oil. Let it sit 15–30 minutes (or up to 8 hours in the fridge).

Cook the rice: Prepare brown rice according to package instructions. Fluff with a fork, then squeeze in a little lime juice and a pinch of salt. For low-carb, sauté cauliflower rice with a splash of olive oil and lime until tender.

Sauté the peppers and onions: Slice the bell peppers and half the red onion. Cook in a skillet with 1 teaspoon olive oil over medium-high heat until softened and slightly charred, about 5–7 minutes. Season lightly with salt and pepper.

Cook the chicken: In the same skillet, add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through. Squeeze in a little lime juice to finish.

Warm the beans and corn: Rinse beans well. Warm beans and corn in a small pot with a splash of water and a pinch of cumin and salt just until heated.

Prep fresh toppings: Halve the cherry tomatoes, chop the remaining red onion for a quick pico, slice the avocado, and chop cilantro. If using Greek yogurt, stir with a pinch of salt and lime for a quick crema.

Assemble the bowls: Start with rice or greens. Add chicken, beans, corn, peppers and onions, tomatoes, and avocado. Spoon over salsa or pico, sprinkle cilantro, and add a dollop of yogurt or a drizzle of hot sauce.

Taste and adjust: Finish with an extra squeeze of lime and a pinch of salt to brighten everything.