1. 1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch cubes. In a medium bowl, toss the chicken with olive oil and the entire packet of taco seasoning until evenly coated.

2. 2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.

3. 3. Warm the Beans and Corn: In the same skillet (no need to clean it), add the rinsed black beans and drained corn. Cook for 3-4 minutes over medium heat, stirring occasionally, until heated through. This step helps meld the flavors.

4. 4. Assemble Your Bowls: Divide the cooked brown rice or quinoa evenly among four serving bowls. This forms the base of your bowls.

5. 5. Add the Toppings: Arrange the cooked chicken, warmed black beans and corn, diced red bell pepper, and diced red onion over the rice in separate sections in each bowl. This creates a visually appealing and organized bowl.

6. 6. Garnish and Serve: Dollop a spoonful of sour cream or Greek yogurt and salsa onto each bowl. Sprinkle generously with fresh chopped cilantro. Add diced avocado to each bowl. Serve immediately with lime wedges on the side for squeezing over the top, adding a burst of fresh flavor.