These meal-prep bowls layer juicy, spice-rubbed chicken thighs over fluffy cilantro-lime rice, with black beans, charred corn, and juicy cherry tomatoes filling out each container. A quick pan-sear gets the chicken deeply golden with a warm blend of chili powder, cumin, and smoked paprika, while the rice soaks up bright lime juice and fresh cilantro for a punch of flavor in every bite. Creamy avocado rounds things out, and the whole setup is built to hold beautifully in the fridge for up to four days, so lunch is ready whenever you need it. Finish with salsa, a spoonful of sour cream, or a sprinkle of shredded cheese right before eating to keep every component tasting fresh. It's a satisfying, well-balanced bowl that comes together with simple techniques and no fuss, and it's a genuinely solid pick for a gluten free meal-prep rotation.
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In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Pat the chicken thighs dry, then rub the spice mixture evenly over both sides.
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice or dice into bite-sized pieces.
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