In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper. Add chicken breasts, coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours).

Grill chicken

Preheat a grill or grill pan to medium-high. Brush with 1 tbs olive oil. Grill chicken 5-7 minutes per side or until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain.

Rice

Rinse 1 cup rice until water runs clear. Combine rinsed rice, 1.75 cups water and 1/4 tsp salt in a small pot. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes. Fluff with fork and stir in 1 tsp lime zest if using.

Black Beans

In a small saucepan, warm 1 cup drained and rinsed black beans with 1/2 tsp cumin, 1 tbs lime juice and 1/4 tsp salt over medium-low heat for 3-5 minutes until heated through. Taste and adjust seasoning.

Pico de Gallo

Combine 1 cup diced tomatoes, 1/4 cup diced red onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a bowl. Mix and let sit 10 minutes to marry flavors.

Red Cabbage Slaw

Toss 2 cups thinly sliced red cabbage with 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil and 1/4 tsp salt. Let sit 5-10 minutes to soften slightly.

Chimichurri Ranch

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 2 tbs chopped parsley, 2 tbs chopped cilantro, 1 minced garlic clove, 1 tsp red wine vinegar, 1 tbs olive oil, 1 tbs lime juice, 1/4 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust acidity or salt. Refrigerate until ready to serve.

Avocado & Toppings

Slice 1 ripe avocado just before serving to avoid browning. Crumble 1/4 cup cotija cheese. If using store-bought tortilla strips, keep ready; to make homemade: cut 2 corn tortillas into thin strips, toss with 1 tsp oil and a pinch of salt, bake at 375°F (190°C) 8-10 minutes until crispy.

Assembly

Divide warm rice among 2-3 bowls (serves 3). Arrange sliced grilled chicken, warmed black beans, a scoop of pico de gallo, a portion of red cabbage slaw, sliced avocado and tortilla strips in separate sections over the rice.

Drizzle chimichurri ranch over the chicken and rice, sprinkle crumbled cotija over the bowl, and finish with extra cilantro or a lime wedge if desired. Season with additional salt and pepper to taste.