Pat chicken thighs dry with paper towels. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken, coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

cook chicken

Heat a large skillet over medium-high heat. Add 1 tsp oil if skillet is dry. When hot, add chicken thighs (discard excess marinade). Cook 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest for 5 minutes, then slice into strips or bite-sized pieces.

Cilantro Rice

cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a saucepan bring 1.75 cups water, 1 tsp oil or butter and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes.

finish rice

Fluff rice with a fork, stir in 1/2 cup chopped cilantro and 1 tsp lime zest. Taste and adjust salt as needed. Keep warm until assembly.

Roasted Vegetables

prepare vegetables

Preheat oven to 425°F (220°C). Toss sliced red pepper, zucchini, and red onion wedges with 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp chili flakes (if using) on a baking sheet lined with parchment.

roast vegetables

Spread vegetables in a single layer and roast 18–22 minutes, stirring once halfway through, until tender and edges are caramelized. Remove and keep warm.

Toppings & Sauce

make lime crema

In a small bowl combine 1/2 cup Greek yogurt, 2 tbsp sour cream, 1 tbsp lime juice, 1/2 tsp hot sauce or a small pinch of chopped chipotle (if using), and 1/4 tsp salt. Stir until smooth and refrigerate until ready to assemble.

Slice avocado, halve cherry tomatoes, and thinly slice green onions. Warm corn if needed. Prepare garnish cilantro.

Assembly

Divide cilantro rice between two bowls (about 1/2 cup cooked rice per bowl). Top each with sliced chicken (about half the cooked chicken), a portion of roasted vegetables, 1/4 to 1/3 cup halved cherry tomatoes, 3–4 tbsp corn, and sliced avocado.

Drizzle lime crema over each bowl, sprinkle sliced green onions and remaining chopped cilantro. Serve immediately with lime wedges if desired.