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Cube the chicken and drizzle with 2 tbsp olive oil
Season chicken generously with chili powder, paprika, garlic powder, and salt
Warm a medium sized pan over medium heat and add the chicken
Lower heat to medium-low and cook the chicken thoroughly
Add ¼ cup hot sauce and 2 tbsp honey to the chicken and allow it to bubble for 1-2 minutes
Set the chicken aside
Cook 2 cups jasmine rice according to package directions
Mix the cooked rice with cilantro, lime zest, lime juice, and a pinch of salt
Heat a small pan over medium heat and pour in the frozen corn
Season the corn with salt and blister both sides
Mix the corn with diced jalapeño, red onion, cilantro, and lime juice to make the salsa
Build bowls by adding 200g rice, 4.5oz chicken, ¼ cup corn salsa, and 2 tbsp black beans
Cover and refrigerate