Prep the chicken: Cut the chicken into cubes. Add the marinade ingredients including the spices and 1 Tbsp of the olive oil to a medium bowl and add the chicken. Give it a toss until everything is coated. Set aside to let the chicken marinade at least 30 minutes while you make the other components of the bowl. *marinade up to 24 hours in the fridge.

Make the cilantro lime rice: cook rice according to the instructions on the package. Let it cool about 5-10 minutes and then add the cilantro, lime juice, olive oil, garlic powder, salt & black pepper. Mix to combine.

Make the Black Bean & Corn Salsa: while the rice is cooking, prep your salsa. Finely chop the bell peppers, roma tomatoes, red onions, cilantro, and jalapeno (if using). Drain and rinse the black beans and corn. If using fresh or frozen corn, cook it using your preferred cooking method first. Add the chopped vegetables, black beans, corn, cilantro, lime juice, vinegar, honey, garlic powder, salt, and pepper to a large bowl. Toss to combine.

Prep the Southwest Dressing: to a blender, add the dressing ingredients and blend until smooth, about 1-2 minutes.

Cook the chicken: heat a large skillet on medium-high heat. Add the remaining olive oil and heat until it shimmers. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C)

Assemble the bowls! Add the rice, chicken, romaine lettuce (or greens of choice), and salsa to a bowl. Top it with the Southwest Dressing and toppings of choice.