Marinate the chicken: In a bowl, whisk olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Add the chicken and toss to coat. Cover and marinate for at least 20 minutes, or up to 8 hours in the fridge.

Cook the rice: Make your rice according to package directions. Stir in lime zest, cilantro, and a pinch of salt if using. Keep warm.

Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a drizzle of oil if needed. Cook chicken 5–7 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or dice.

Warm the beans and corn: In a small saucepan over low heat, warm black beans with a splash of water and a pinch of salt. Warm corn in the same pan or microwave. Drain any extra liquid.

Prep fresh toppings: Dice bell pepper, onion, and tomatoes. Slice avocado and chop cilantro. Set out salsa, cheese, and other toppings.

Assemble bowls: Add a scoop of rice to each bowl. Top with chicken, black beans, corn, peppers, onions, and tomatoes.

Finish with flavor: Add avocado or guacamole, a sprinkle of cheese, a dollop of sour cream or Greek yogurt, and a spoon of salsa. Squeeze lime on top and add cilantro and hot sauce to taste.

Serve: Mix everything in the bowl so the flavors marry. Taste and adjust salt, lime, or heat as needed.