1-Marinate the chicken: Mix 3 tablespoons lime juice, 2 tablespoons oil, 2 cloves minced garlic, 1 teaspoon ground chili, 1 teaspoon ground cumin, 1 teaspoon salt, and optional 2 tablespoons chopped cilantro. Coat the chicken thighs and let sit for at least 30 minutes.

2-Prepare rice: Cook 1.5 cups long grain white or Jasmine rice in 3 cups chicken stock or broth with 2 cloves minced garlic. Finish by stirring in 2 tablespoons lime juice and 3 tablespoons finely chopped cilantro or parsley.

3-Cook chicken: Sear marinated chicken thighs in a hot skillet until golden and cooked through, about 5-7 minutes per side. Remove and rest.

4-Cook peppers: Slice approximately 2 red bell peppers and sauté in the same skillet until soft and slightly charred, around 4-5 minutes.

5-Make dressing: Whisk 3 tablespoons olive oil, 2 tablespoons lime juice, 2 tablespoons chopped cilantro or parsley, 1 clove crushed garlic, 1 teaspoon brown sugar, 1 teaspoon cumin, ½ teaspoon salt, and optional red chili flakes.

6-Assemble bowls: Layer 4 cups Romaine lettuce leaves, 1 cup washed black beans, 1 cup corn, ½ cup chopped red onion, cilantro lime rice, sliced chicken, charred peppers, and avocado slices from 1 avocado.

7-Finish and serve: Drizzle with dressing and serve immediately for peak freshness.