For the chicken

• 2 lbs chicken breasts or thighs (Both work well; thighs tend to be juicier.)
• 1 cup salsa (Use your favorite jar, mild to hot.)
• 1/2 cup chicken broth or water (Just a splash to help with moisture.)
• 2 teaspoons chili powder (Adjust to taste.)
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (Add less if your salsa is salty.)
• 1 teaspoon black pepper
• 1 lime (For squeezing at the end.)
• 1/2 cup chopped onion (Optional, for added flavor.)
• 1 can canned green chiles (Optional, for extra heat.)

For the bowl

• 2 cups cooked rice (Plain white, brown, or cilantro lime rice.)
• 1 can black beans (Rinse and warm for serving.)
• 1 cup corn (Frozen corn works best when warmed.)
• 1 avocado (Prep last minute to avoid browning.)
• 1 cup shredded cheese (Optional topping.)
• 1/2 cup sour cream or Greek yogurt (For a creamy finish.)
• 1/4 cup chopped cilantro (For garnish.)
• 1/4 cup pickled jalapenos (Optional for a spicy kick.)
• 1/4 cup green onion (Chopped for garnish.)
• 1 tortilla strips or crushed chips (For a crunchy topping.)