Heat 2 tablespoons olive oil in a large skillet over medium-high heat until the oil shimmers.

Add 1.25 pounds boneless skinless chicken breast (cut into bite-sized pieces) and ¾ cup diced red bell pepper to the skillet. Cook 5 to 7 minutes, stirring and flipping intermittently, until the chicken is cooked through and no longer pink in the center (internal temperature 165°F if using a thermometer).

Add one 16-ounce jar chunky salsa and one 15-ounce can black beans (drained and rinsed). Sprinkle in 1 teaspoon ground cumin, 1 teaspoon freshly ground black pepper, and ½ teaspoon salt if using. Stir to combine.

Reduce the heat to medium (or medium-low) and simmer, stirring occasionally, for about 3 minutes, until everything is heated through and the sauce is slightly reduced.

Remove the skillet from the heat and taste; adjust seasoning with more black pepper or the optional salt if needed.

Evenly sprinkle about 2 green onions (sliced into thin rounds) and fresh cilantro over the skillet. Top with avocado slices or chunks and shredded cheese if desired. Serve immediately with optional lime wedges, sour cream, green chiles, red pepper flakes, etc., as preferred.