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

Season the chicken: Pat dry and sprinkle with salt, pepper, cumin, chili powder, and smoked paprika. This quick rub builds a flavorful base.

Cook the chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Sear chicken 4–6 minutes per side, until cooked through (165°F/74°C). Rest 5 minutes, then shred or chop into bite-size pieces. Alternatively, gently poach the chicken in simmering salted water for 12–15 minutes and shred.

Sauté the veggies: In the same skillet, add a bit more oil if needed. Sauté onion and bell pepper with a pinch of salt for 3–4 minutes until softened. Stir in garlic for 30 seconds.

Add beans and corn: Stir in black beans and corn. Warm through for 2 minutes. This step adds bulk, fiber, and color.

Sauce it up: Return the chicken to the skillet and pour in the enchilada sauce. Simmer 3–5 minutes, stirring, until the chicken is coated and the sauce thickens slightly. Taste and adjust salt and pepper.

Cheese (optional): Sprinkle cheese over the saucy chicken mixture and let it melt. You can cover the pan for a minute to speed this up.

Assemble the bowls: Spoon rice into bowls. Top with a generous scoop of the chicken enchilada mixture.

Finish with fresh toppings: Add shredded lettuce or cabbage, a dollop of Greek yogurt, chopped cilantro, lime wedges, and jalapeño slices if you like heat.

Serve: Squeeze lime over the top and enjoy while hot.