For the Chicken Marinade

• 1 pound chicken breast or thighs (Use breasts for a lighter option or thighs for more juiciness.)
• 1 tablespoon lime juice (Freshly squeezed is best.)
• 1 tablespoon oil (Olive oil or any neutral oil works.)
• 1 teaspoon chili powder (Adjust according to heat preference.)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt (Adjust to taste.)
• 1 teaspoon honey (To help the chicken brown.)

For the Corn and Black Bean Salsa

• 1 cup corn (Fresh, frozen, or canned.)
• 1 can black beans (Rinsed and drained.)
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro (Or green onions if you dislike cilantro.)
• 1 tablespoon lime juice (Adjust to taste.)
• 1/2 teaspoon salt
• 1 small jalapeno (Diced, adjust amount for less heat.)

For the Hot Honey Sauce

• 1/4 cup honey (Warmed to loosen.)
• 1 tablespoon hot sauce (Adjust based on preferred heat level.)
• 1/4 teaspoon chili flakes or cayenne (Optional for additional heat.)

For Serving

• 3 cups rice or grain (Use jasmine rice, brown rice, quinoa, or cauliflower rice.)
• 1 avocado sliced (Optional topping.)
• 1/2 cup cheese (Cotija, feta, or shredded cheese.)
• 1/2 cup sour cream (Optional topping.)
• 1 shredded lettuce (For crunch.)