For the Chicken:

• 1½ lb boneless, skinless chicken breasts or thighs

• 3 tbsp extra-virgin olive oil

• 2 garlic cloves, minced

• 1½ tsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp kosher salt

• ¼ tsp black pepper

For the Black Bean & Corn Salsa:

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can sweet corn, drained

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• ¼ red onion, chopped

• 1 roma tomato, chopped

• 1 jalapeño, optional

• ½ cup fresh cilantro, chopped

• ¼ cup lime juice (about 2 limes)

• ¼ cup apple cider vinegar or white wine vinegar

• 1 tbsp honey, optional

• 1 tsp garlic powder

• 1 tsp kosher salt (more to taste)

• ½ tsp black pepper (more to taste)

For the Cilantro Lime Rice:

• 1 cup jasmine rice, uncooked

• 1 tbsp extra-virgin olive oil

• ½ cup fresh cilantro, chopped

• 2 tbsp lime juice (about 1 lime)

• ½ tsp garlic powder

• ½ tsp kosher salt

• ¼ tsp black pepper

For the Southwest Dressing:

• ¾ cup plain Greek yogurt

• 1 tbsp olive oil mayo (optional)

• 2 tbsp lime juice (about 1 lime)

• 1 garlic clove

• 1 tbsp honey

• 2 tbsp fresh cilantro

• 1 tsp smoked paprika

• ½ tsp chili powder

• ¼ tsp onion powder

• ½ tsp kosher salt

• ¼ tsp black pepper

For Assembling the Bowls (Optional):

• Romaine lettuce or greens of choice

• Avocado slices

• Extra toppings: cheese, tortilla strips, jalapeños