Ingredients
2 chicken breasts
2 cups cooked rice
1 avocado, sliced 
1 cup cherry tomatoes, halved 
1 cup corn kernels
1 cucumber, sliced
2 cups mixed greens
2 tbsp olive oil
2 garlic cloves, minced 
1 tsp paprika
1/2 tsp chili flakes
Salt and black pepper
Juice of 1 lime 
Fresh parsley or cilantro 
Instructions
Season chicken with olive oil, garlic, paprika, salt, and pepper.
Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–6 minutes per side until golden with light char marks and fully cooked.
Let chicken rest for a few minutes, then slice.
Warm the rice and mix with a little lime juice and chopped herbs.
Arrange greens, rice, cucumber, tomatoes, corn, and avocado in serving bowls.
Top with sliced chicken and sprinkle with chili flakes and extra herbs.
Finish with fresh lime juice before serving.
Notes:
Brown rice or quinoa both work great here.
Add black beans for extra protein and texture.
A drizzle of spicy mayo or yogurt dressing is really good on top.
Best eaten fresh while the vegetables stay crisp.