In a bowl combine olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, 1 tsp salt and 1/2 tsp black pepper. Add the chicken thighs and toss to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a little oil if the pan is dry. Cook the marinated chicken thighs 4–5 minutes per side (depending on thickness) until nicely browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice into strips or chop into bite-sized pieces.

Rice & Grains

Rinse the rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1 tsp lime zest, 1/4 tsp salt and 1 tsp olive oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with fork and keep warm.

Veggies & Toppings

Prepare the vegetables: thinly slice romaine, halve grape tomatoes, thinly slice red onion, slice the avocado just before assembling to prevent browning. If using fresh corn, char briefly in a pan or on the grill 2–3 minutes; if frozen, thaw and pat dry. Rinse and drain black beans.

Warm the black beans gently in a small saucepan or microwave with a pinch of salt if you prefer them warm; otherwise leave at room temperature.

Creamy Chipotle Sauce

Make the sauce by whisking together Greek yogurt, mayonnaise, minced chipotle in adobo, honey, 1 tsp lime juice and 1/4 tsp salt in a small bowl. Taste and adjust heat/sweetness by adding more chipotle or honey as desired. Refrigerate until ready to use.

Assembly & Serving

Divide the warm lime rice among 2 bowls (about 1/2 cup cooked rice per serving). Arrange sliced chicken on top of the rice.

Add sliced romaine, grape tomatoes, red onion, corn, black beans and avocado slices in separate sections or scattered over the bowl for a composed look.

Drizzle 1–2 tablespoons of the creamy chipotle sauce over each bowl (or serve on the side). Sprinkle crumbled cotija or feta and chopped cilantro over the bowls. Add pickled jalapeños to taste and an optional dash of hot sauce.

Garnish with lime wedges and serve immediately.