1. Heat 5ml olive oil in a skillet over medium heat. 2. Season 100g chicken breast with 1g cumin, 1g chili powder, 1g salt, and 1g black pepper. 3. Cook the chicken for 5-6 minutes per side until cooked through. Let rest for 5 minutes, then dice. 4. In the same skillet, add 50g diced onion and cook until translucent, about 3 minutes. 5. Add 50g sliced bell pepper and cook for 3 minutes. 6. Add 30g corn and cook for 2 minutes. 7. Add 120g black beans, 1g cumin, and 1g chili powder. Cook for 2-3 minutes until heated through. 8. In a bowl, arrange 100g cooked brown rice. Top with the bean and vegetable mixture and diced chicken. 9. Garnish with 30g diced avocado, 30g Greek yogurt, 30g salsa, 5g chopped cilantro, and 10ml lime juice.