Make the marinade: In a bowl, whisk together 2 tablespoons oil, zest of 1 lime, juice of 2 limes, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, minced garlic, and 1–2 teaspoons honey if using.

Marinate the chicken: Add sliced chicken to the bowl and coat well. Marinate at least 15–30 minutes (or up to 8 hours in the fridge). The lime keeps it tender, so you don’t need long.

Cook your base: Prepare rice, quinoa, or cauliflower rice according to package directions. Fluff and keep warm. Stir in a squeeze of lime and a pinch of salt for extra flavor.

Prep toppings: Slice peppers, red onion, and tomatoes. Rinse beans. If using frozen corn, thaw it; if canned, drain it.

Sauté the veggies: Heat a large skillet over medium-high with a drizzle of oil. Add peppers, red onion, and corn with a pinch of salt and a dash of chili powder. Cook 4–6 minutes until slightly charred and tender-crisp. Remove to a plate.

Cook the chicken: In the same skillet, add a bit more oil if needed. Lay chicken in a single layer. Cook 3–4 minutes per side until browned and cooked through (165°F internal). Don’t overcrowd—work in batches if needed. Squeeze the remaining lime over the chicken at the end.

Warm the beans: In a small saucepan or the microwave, warm the black beans with a pinch of salt, cumin, and a splash of water until steamy.

Assemble the bowls: Add a scoop of rice or greens, spoon on black beans and sautéed veggies, top with chicken, and add tomatoes and avocado. Finish with a dollop of Greek yogurt or sour cream, chopped cilantro, and extra lime wedges.

Adjust to taste: Add hot sauce, jalapeño slices, queso fresco, or a sprinkle of smoked paprika for a final pop.