1-First Step: Prep and mise en place Gather ingredients and set up your workspace. Rinse the rice and measure 1 cup dry white rice. Chop romaine, tomato, and onion. Drain and rinse the canned corn and black beans. Slice the avocado just before serving to prevent browning.

2-Second Step: Cut and season the chicken Cut 2 boneless skinless chicken breasts into bite-sized pieces and place them in a medium mixing bowl. Add 2 tablespoons olive oil, 1 teaspoon ground paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground chili pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Toss the pieces until they are evenly coated in the oil and spices.

3-Third Step: Cook the rice Cook the rice according to package instructions. Usually, that means bringing 2 cups water and 1 cup dry white rice to a boil, lowering to a simmer, covering, and cooking for 15-18 minutes until the water is absorbed. Fluff with a fork and keep covered while you finish other components.

4-Fourth Step: Make the salsa Combine 1 tablespoon chopped fresh cilantro, 1/2 chopped tomato, 1/2 chopped onion, 2 tablespoons white vinegar, 4 tablespoons lime juice, and 1/8 teaspoon kosher salt in a small bowl. Mix until combined. For a smoother salsa, pulse these ingredients briefly in a blender, then taste and adjust salt or lime as needed.

5-Fifth Step: Cook the chicken Heat a nonstick pan over medium heat. Add the seasoned chicken and cook for 7-8 minutes per side until done. Because the chicken pieces are bite-sized, check for even browning and an internal temperature of 165 degrees F for safety. If pieces are small, total cooking time may be shorter; watch closely to avoid overcooking. When cooked through, remove from heat and set aside to rest for a few minutes.

6-Sixth Step: Assemble the bowls Evenly divide 2 cups chopped romaine lettuce between four bowls. Add 1 cup cooked rice, 1 cup canned corn (drained and rinsed), 1 cup canned black beans (drained and rinsed), and the cooked spicy chicken to each bowl. Top each bowl with salsa, sliced avocado, 1/4 cup sour cream or Mexican crema, and 1/4 cup freshly shredded cheddar cheese.

7-Final Step: Finishing touches and serving Garnish with extra cilantro or a lime wedge if you like. Serve warm so the cheese softens a bit over the rice and chicken. Store any leftover components separately to keep the lettuce crisp and the avocado fresh. The whole meal is ready in about 25 minutes: 5 minutes prep, 20 minutes cook time.