01 -
In a bowl, combine olive oil, lime juice, chili powder, cumin, salt, pepper, and garlic. Toss chicken thighs in the mixture, making sure they're coated. Cover and pop into the fridge for at least an hour.
02 -
Get a cast iron skillet hot over medium-high with some oil. Lay the chicken in, one layer only, and cook through, flipping midway. When done, let rest for 5 minutes before chopping it up into smaller chunks.
03 -
Pour black beans into a medium pot and warm over medium-low heat. Sprinkle a little salt and stir now and then.
04 -
Clean out the same skillet, add oil, and cook the corn until golden. Add a little dash of salt to taste.
05 -
Scoop rice into 6 bowls. Layer on the chicken, corn, beans, cheese, chopped tomatoes, diced avocado, red onion, sour cream, and a drizzle of hot sauce. Serve while warm.