For the Cilantro Lime rice, start by sauteing 1 cup rice in a dollop of oil over medium heat until it turns opaque and brown. Add 2 cups of stock (or water) and ½ teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed. Turn off heat, cover, and let rice sit in its own steam for a few minutes.

Meanwhile, combine the juice of one lime (approximately 2 Tablespoons juice), 1 garlic clove, and ½ bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined. Add this cilantro-lime mixture to the cooked rice and taste for seasoning.

For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder. Saute 2-3 Tablespoons of chopped onion over medium heat for a few minutes. Add the chopped chicken pieces and cook until done, approximately 3-5 minutes on each side.

For the Creamy Avocado Sauce, add the following ingredients to a blender or food processor: flesh of 1 avocado, ¼ cup plain greek yogurt, ½ jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, ¼ teaspoon salt, freshly ground pepper, and a splash of water. Combine together and taste test, adding additional salt and lime if you want. You can also add a drizzle of cream or 1 Tablespoon mayonnaise to the Avocado sauce.

In a bowl, add layers of rice, black beans, chicken, avocado bits, tomatoes, cheese and top with the Creamy Avocado Sauce.

Optional garnishes include chopped cilantro and Cotija cheese.