In a small saucepan, combine 1 cup of rice with 1 ½ cups of water. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes, then remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. While the rice cooks, you can prep everything else.

Pat the chicken dry with paper towels. Season generously with salt, pepper, half the chili powder, and half the cumin. Let it rest while you heat the skillet.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). The sound of the sizzle is music to my ears. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into bite sized pieces.

In the same skillet, add the remaining tablespoon of olive oil. Toss in the corn kernels and diced red bell pepper. Cook over medium high heat, stirring occasionally, until the corn is charred in spots and the peppers are tender. This takes about 4 to 5 minutes. The sweetness of the corn blooms beautifully.

While the corn chars, whisk together the Greek yogurt, lime juice, remaining chili powder and cumin, and a pinch of salt. If you like a little heat, add a pinch of cayenne or a dash of hot sauce. Taste and adjust.

Divide the cooked rice among four bowls. Top with sliced chicken, the charred corn and pepper mixture, black beans, and sliced avocado. Drizzle generously with the creamy dressing. Sprinkle with crumbled feta and fresh cilantro. Squeeze an extra lime wedge over each bowl if you like.

The contrast of warm rice, tender chicken, and cool avocado is pure magic. I love watching the kids dig in, their faces smeared with dressing.