In a mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Coat the chicken in the marinade and let it rest for at least 20 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken, cooking for 6–8 minutes per side until golden and cooked through. Let rest for 5 minutes.

In a saucepan, heat a little olive oil and toast the rice for about 2 minutes. Add chicken broth, diced tomatoes, corn, turmeric, and salt. Bring to a boil, then reduce heat and simmer for 18 minutes.

Start with a scoop of rice, layer on sliced chicken, add black beans, and your choice of toppings. Finish with a drizzle of lime juice.