Prepare the rice: make 1 batch cilantro-lime rice or plain rice, enough to yield about 3–4 cups finished rice (about 1 cup dry). Keep warm.

Make the lime‑Sriracha sauce: zest the limes to collect 1/4 teaspoon zest, then juice the limes to yield about 3 tablespoons juice. In a small bowl, whisk together 1/2 cup mayo, the 3 tablespoons lime juice, 1/4 teaspoon lime zest, 1/8 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon ground chili powder, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon Sriracha until smooth. Refrigerate until ready to use.

Trim the chicken breasts of any excess fat. Cut each breast in half widthwise (through the thickness) to create thinner cutlets. If needed, lightly pound the cutlets to even thickness. Pat the chicken dry and place it in a large bowl.

Make the chicken seasoning: in a small bowl stir together 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon salt, 2 teaspoons cumin, 2 teaspoons paprika, and 3/4 teaspoon chili powder.

Drizzle 1 tablespoon of the olive oil over the chicken, toss to coat, then sprinkle the seasoning mixture evenly over the chicken and toss again to coat.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium–high heat. Add the chicken in a single layer without overlapping and cook 2–4 minutes per side, until an instant‑read thermometer inserted into the thickest part reads 165°F.

Transfer the cooked chicken to a plate, cover loosely with foil, and let rest 5 minutes. After resting, dice the chicken into bite‑sized pieces.

Prepare the beans and corn: drain and rinse the 15.5‑ounce can of black beans, then warm them (in a small saucepan over low heat or in the microwave) until hot. For the corn, if using 1 1/2 cups frozen corn, thaw and warm (in a skillet or microwave); if using canned corn, drain and warm if desired.

Prepare produce and toppings: dice the large avocado (or spoon out guacamole) and dice the grape tomatoes (or measure your salsa). Gather any additional toppings you want to use.

Assemble bowls: divide the rice among bowls, then evenly top with diced chicken, warm black beans, corn, avocado or guacamole, and diced tomatoes or salsa. Add any other desired toppings.

Drizzle the lime‑Sriracha sauce over the bowls to taste and serve.