If breasts are thick, butterfly or pound to an even 1/2–3/4-inch thickness. Pat chicken dry with paper towels. In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper and kosher salt. Rub chicken lightly with 1 tbs olive oil, then evenly coat both sides with the spice mixture, pressing so it adheres.

Cook chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 1 tsp oil and swirl to coat. Place chicken in pan and sear without moving 3–4 minutes until a dark crust forms. Flip and cook 3–4 minutes more, or until internal temperature reaches 165°F (74°C). If working with thicker pieces, reduce heat to medium and finish cooking 2–4 minutes more. Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Base & Greens

Warm the cooked brown rice if chilled (microwave 1–2 minutes or reheat in a pan with a splash of water). Divide 2 cups rice among two bowls (about 1 cup rice per bowl).

Arrange mixed salad greens (about 2 cups per bowl) on top or to the side of the rice in each bowl.

Evenly distribute 1 cup corn and 1 cup black beans between the bowls (about 1/2 cup of each per bowl).

Vegetables & Toppings

Scatter halved cherry tomatoes, sliced avocado, and thinly sliced red onion over the greens and rice (divide quantities between bowls).

Top each bowl with sliced blackened chicken and sprinkle with crumbled queso fresco (about 2 tbsp per bowl) and chopped cilantro.

Add lime wedges to the side of each bowl for squeezing just before eating.

Dressing (Cilantro-Lime Yogurt)

In a small bowl whisk together Greek yogurt, chopped cilantro, lime juice, 1 tsp olive oil, honey, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning — add more lime or honey if desired.

Drizzle about 2 tbsp dressing over each finished bowl, or serve dressing on the side.

Finish & Serve

If desired, add a few drops of hot sauce to each bowl. Serve immediately while chicken is warm.

Estimated assembly: divide ingredients evenly so each of two servings receives roughly: 1/2 lb chicken, 1 cup rice, 2 cups greens (total) and the vegetables/toppings indicated.