Trim any excess fat from the chicken breasts and pat dry with paper towels. Finely chop the yellow onion and measure out minced garlic, spices, olive oil, salt and pepper.

Season and cook chicken

In a small bowl, combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Rub the spice mixture evenly over both sides of the chicken breasts. Heat a large skillet over medium-high heat. When hot, add 1 tsp oil (or a thin film) and place chicken breasts in the skillet. Cook 5-7 minutes per side until internal temperature reaches 165°F (74°C) and outside is golden-brown. Remove chicken to a plate and let rest 5 minutes.

Sauté onion and garlic

In the same skillet, add the chopped onion and cook over medium heat for 4-5 minutes until softened and translucent, scraping up browned bits. Add minced garlic and cook 30-45 seconds until fragrant.

Shred or dice chicken

Shred the rested chicken using two forks or dice into bite-sized pieces. Return shredded chicken to the skillet with the onion and garlic, squeeze in lime juice, toss to combine and warm through for 1-2 minutes. Taste and adjust salt/pepper if needed. Keep warm until assembly.

Rice

Rinse the rice under cold water until runoff is mostly clear to remove excess starch. In a small saucepan, combine the rinsed rice, 2 cups water or broth, and 1/4 tsp salt. Bring to a boil over high heat, then reduce to a gentle simmer, cover tightly and cook 15 minutes (or according to package). Remove from heat and let sit, covered, 5 minutes.

Fluff the rice with a fork, stir in chopped cilantro and lime zest. Keep covered and warm for assembly.

Beans & Toppings

Prepare beans

Drain and rinse the canned black beans. In a small saucepan, combine beans, 1/2 tsp ground cumin and 1/4 tsp salt. Heat over medium-low for 5-7 minutes, stirring occasionally, until warmed through. Mash lightly with the back of a spoon if you prefer a creamier texture.

Prepare avocado and warm tortillas

Slice or dice the ripe avocado and squeeze a little lime over it to prevent browning. Warm the flour tortillas: stack and wrap in a clean kitchen towel and microwave 25-30 seconds, or heat individually in a dry skillet over medium for 20-30 seconds per side until pliable.

Assemble burritos

Lay a warm tortilla flat. In the center, layer about 1/3 cup cooked rice, 1/3 cup warmed black beans, 3-4 oz shredded chicken mixture, a sprinkle (about 1/4 cup) of shredded cheese, 2 tablespoons salsa, 2 tablespoons sour cream (or to taste), and sliced avocado. Add pickled jalapeños or hot sauce if using. Fold the sides over the filling, then roll from the bottom to form a tight burrito seam-side down. Repeat with remaining tortillas and fillings.

Finish (optional)

To crisp the burrito, heat a dry skillet over medium and place seam-side down. Press gently and cook 1-2 minutes per side until grill marks appear and tortilla is golden. Serve immediately garnished with chopped cilantro and lime wedges on the side.