Prep your chicken. Coat your chicken thighs with the avocado oil and spices in a medium-sized bowl until well-mixed. Set in the fridge for 15 minutes to marinate while you prepare your rice and corn. *If grilling, preheat your grill to medium high heat.

Cook your rice. Rinse and drain your rice three times in a fine mesh sieve with cold water. Add to a medium-sized stovetop pot with the bone broth, cover and bring to a boil, then reduce to a simmer and cook for 15 minutes, until liquid is absorbed.

Cook your chicken and corn. If grilling, preheat your grill to medium high heat (425-450 F). Once heated, add your chicken thighs and corn directly to the grill, grilling your chicken for about 6-8 minutes per side, or until the internal temp reaches 165 F. Grill 4 sides of corn for 2-3 minutes per side, or 8-10 minutes total. If cooking stovetop, heat one large and one medium-sized dry skillet over medium high heat. Add the chicken thighs to the large skillet and cook for 6-8 minutes per side, or until the internal temp reaches 165 F. Cook the corn kernels in the medium-sized skillet for 6-8 minutes, stirring occasionally until corn is charred. Once chicken is done cooking, transfer to a cutting board and slice or cut into chunks. If grilling the corn, let cool, then shave the kernels off to use in the bowls.

Make your cilantro jalapeño ranch. Add all ranch dressing ingredients to a blender or food processor and mix until creamy and well combined. Store in the fridge until ready to use.

Chop and assemble all remaining bowl ingredients.

Assemble your rice bowls. Once everything is done cooking, layer your ingredients into bowls in this order: rice, baby spinach, corn and chopped chicken. Drizzle with the cilantro jalapeño ranch and top with red onion slices, thinly sliced radish, avocado slices, cilantro leaves, cotija cheese and lime wedges.