Cook your base: Prepare rice or your preferred grain according to package directions. Fluff and set aside. For extra flavor, stir in a little lime zest and a pinch of salt while it’s hot.

Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes if using.

Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the diced red onion and bell pepper. Cook 3–4 minutes until slightly softened.

Brown the chicken: Add ground chicken to the skillet. Break it up with a spatula and cook until no longer pink, about 5–7 minutes.

Season and finish: Sprinkle the spice blend over the chicken. Stir well and cook 1–2 minutes to bloom the spices. Squeeze in the juice of 1/2 lime and add 1–2 tablespoons water if the pan looks dry. Taste and adjust salt.

Warm beans and corn: In a small saucepan, combine black beans and corn with a pinch of salt and a splash of water. Heat over low until warmed through, 3–4 minutes. Alternatively, microwave in a covered bowl.

Make the sauce: In a bowl, whisk Greek yogurt with zest of 1 lime, juice of 1/2–1 lime, a pinch of salt, and 1–2 teaspoons olive oil or water to thin. It should be creamy and drizzleable.

Prep fresh toppings: Toss tomatoes with a pinch of salt and a squeeze of lime. Dice avocado and chop cilantro. Keep remaining onions raw for crunch.

Assemble bowls: Add a layer of rice or greens. Top with seasoned chicken, black beans and corn, tomatoes, avocado, and a sprinkle of raw onion and cilantro. Drizzle with the lime-yogurt sauce. Add salsa, cheese, or jalapeños if you like.

Serve: Finish with a final squeeze of lime and a crack of black pepper. Enjoy warm.