Cook the rice according to packet instructions until fluffy. Set aside.
Prepare the chicken: Cut chicken breast into bite-sized pieces and season with salt, pepper, cumin, smoked paprika, chilli powder, and minced garlic.
Cook the chicken: Heat olive oil in a large frying pan over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through (internal temp 75°C / 165°F). Remove from heat and let rest for a few minutes.
Heat the beans and corn: Drain and rinse black beans and corn. Warm briefly in a small saucepan or microwave until heated through.
Assemble the bowls: Divide rice evenly into meal prep containers or bowls. Top with cooked chicken, black beans, and corn.
Add salsa: Spoon over fresh salsa just before serving (or store separately for meal prep).
Finish with yoghurt and avocado: Drizzle with Greek yoghurt and top with sliced or diced avocado just before serving for extra creaminess and healthy fats.
Serve: Optional extras include lime juice, coriander, cheese, or hot sauce for added flavour.
