Cook the rice: Make 2 cups cooked rice according to package directions. Fluff and set aside. For extra flavor, squeeze in a little lime and stir in chopped cilantro.

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

Season the chicken: Pat the chicken dry. Toss with 1 tablespoon oil, then coat evenly with the spice mix. Add zest of 1 lime for brightness if you like.

Sear and cook: Heat a large skillet over medium-high. Add 1 tablespoon oil. Sear chicken 4–5 minutes per side until browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or dice.

Sauté peppers and corn: In the same skillet, add sliced red bell pepper and corn with a pinch of salt. Cook 3–4 minutes until slightly charred and tender. Add minced garlic in the last 30 seconds.

Prep the fresh toppings: Dice tomato and red onion. Rinse and drain black beans. Chop cilantro. Slice avocado. Shred romaine.

Make the yogurt-lime sauce: Stir together Greek yogurt, juice of 1/2–1 lime, chopped cilantro, and a pinch of salt. Thin with water to drizzle, if needed.

Warm the beans: In a small pot over low heat, warm the black beans with a splash of water, pinch of salt, and squeeze of lime. Keep them saucy, not dry.

Assemble the bowls: Add a scoop of rice to each bowl. Top with chicken, black beans, peppers and corn, tomato, onion, avocado, and romaine. Spoon over salsa and a drizzle of yogurt sauce. Finish with cilantro and, if using, a sprinkle of cheese.

Adjust and serve: Taste and add more lime, salt, or salsa as needed. Serve warm.