Cook the rice base: Prepare 1.5 cups dry rice according to package directions to yield about 3 cups cooked. For cauliflower rice, sauté in a little oil with salt and pepper until just tender.

Season the chicken: Pat chicken dry. Season both sides with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few cracks of pepper.

Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until browned.

Simmer in enchilada sauce: Pour in 1.5 cups enchilada sauce, reduce heat to medium-low, cover, and simmer 8–12 minutes until the chicken reaches 165°F and is cooked through.

Shred or slice: Transfer chicken to a board and shred with two forks or slice thin. Return it to the skillet and toss with the sauce. If the sauce looks tight, add a splash of water or more sauce.

Sauté the veggies: In a second skillet, warm 1 teaspoon oil. Add sliced peppers and red onion. Season with a pinch of salt and pepper. Cook 5–7 minutes until tender-crisp. Stir in corn for the last 1–2 minutes.

Warm the beans: Rinse and drain black beans. Stir them into the saucy chicken for 1–2 minutes to warm through, or heat separately with a splash of sauce.

Build the bowls: Add 3/4 cup rice to each bowl. Top with a generous portion of chicken and beans, sautéed veggies, and tomatoes. Spoon over extra sauce from the skillet.

Add toppings: Sprinkle cheese on hot bowls to melt. Finish with a dollop of Greek yogurt, chopped cilantro, and a squeeze of lime. Add jalapeño or hot sauce if you like heat.

Taste and adjust: Add salt, pepper, or more lime to balance. If it needs richness, a bit more cheese or yogurt helps. If it needs brightness, add extra cilantro and lime zest.