Cook the grains: Prepare rice or quinoa according to package directions. Fluff and set aside. For extra flavor, add a pinch of salt and a squeeze of lime at the end.

Mix the spice rub: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Season the chicken: Pat the chicken dry. Drizzle with 1–2 tablespoons olive oil and coat evenly with the spice blend. Squeeze half a lime over the top.

Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of oil, then 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.

Sauté peppers and onions: In the same skillet, add a touch more oil if needed. Cook sliced red onion and bell pepper with a pinch of salt for 3–5 minutes, until slightly tender but still crisp.

Warm the beans and corn: Add black beans and corn to the skillet and toss just until warmed, 1–2 minutes. Squeeze in the remaining lime half.

Prep fresh toppings: Chop cilantro, slice avocado, and set out salsa, shredded lettuce, Greek yogurt, cheese, and any extras you like.

Assemble the bowls: Add a base of rice (about 3/4 cup per bowl). Top with chicken, pepper-onion mix, beans, and corn. Add lettuce, avocado, salsa, and a dollop of Greek yogurt. Finish with cilantro and an extra lime wedge.

Adjust to taste: Sprinkle with more salt, add hot sauce, or dust with a little extra smoked paprika if you want a bolder kick.