Cut the 680g of chicken breasts into bite-sized pieces — approximately 3cm chunks, cut as uniformly as possible so every piece cooks at the same rate. In a medium bowl, whisk together the 45ml of fresh lime juice, 30ml of olive oil, 3 minced garlic cloves, 5g of chili powder, 3g of ground cumin, 2g of smoked paprika, and 6g of salt until fully combined. Add the chicken pieces and toss to coat every surface thoroughly. Allow to marinate for 15 minutes at room temperature while the other components are prepared. The 15-minute window is sufficient for the lime juice's acidity to begin penetrating the outer layer of the chicken — softening the surface proteins slightly and allowing the spice compounds to adhere directly to the meat rather than sitting only on the oil's surface. The smoked paprika provides the specific smoky-sweet warmth that distinguishes this marinade from a plain chili-lime preparation; the cumin provides the earthy, slightly citrusy depth that is specifically Mexican-spiced in character; together they produce a seasoning that caramelises visually and aromatically on the chicken surface during the high-heat cooking step.

Rinse the 300g of jasmine rice under cold running water until completely clear. Combine with 480ml of water and 4g of salt in a medium saucepan. Bring to a full rolling boil, reduce to the lowest possible simmer, cover tightly, and cook for 15 minutes without lifting the lid. Remove from heat and rest covered for 5 minutes. After resting, uncover and fluff with a fork. While the rice is still warm — not cold — stir in the 15g of chopped fresh cilantro and 15ml of fresh lime juice. The warm rice absorbs the lime juice and distributes the cilantro's aromatic oils more effectively than cold rice would, producing a more evenly flavoured and fragrant base. The cilantro-lime finish transforms the rice from a neutral carrier into an actively flavoured component that contributes to the bowl's Mexican character rather than simply filling the bowl. Taste and adjust with additional lime juice or salt if needed.

Heat a large, heavy skillet — cast iron is ideal — over high heat until genuinely hot. Add the 300g of corn kernels directly to the dry pan without any oil. Spread into a single, even layer and leave completely undisturbed for 3–4 minutes. The corn's natural sugars caramelise and char in the spots of direct contact with the hot pan surface — producing the specific blackened, slightly smoky sweetness of charred corn that is one of the most distinctly Mexican-flavoured components in this bowl. After 3–4 minutes, stir once and cook for a further 2 minutes to char additional surfaces. The corn should show deep brown and black spots throughout rather than a uniform light colour — the contrast between the char and the corn's natural sweetness is the point. Transfer to a bowl. The charring can be done in the dry pan without oil because corn's natural moisture prevents sticking initially, and the brief undisturbed contact is all that is needed.

Without cleaning the skillet from the corn charring, add the 15ml of olive oil to the residual corn char and heat over medium-high heat. Add the marinated chicken pieces, distributing them in a single layer with space between each piece — crowded chicken steams rather than searing. Cook for 6–8 minutes, stirring and turning occasionally, until golden brown on most surfaces and cooked through to 75°C internal temperature. The chicken's marinade caramelises against the hot pan during this cooking period — the lime juice's sugars and the spices' colour compounds from the paprika and chili produce the characteristic dark, spiced crust that makes chili-lime chicken visually and texturally distinctive. The residual corn char in the pan's base adds an additional smoky dimension to the chicken as it cooks. Check the internal temperature of the largest piece before removing — at 75°C the chicken is fully safe, moist, and just-cooked through.

In a small bowl, whisk together the 120g of full-fat Greek yogurt, 30ml of fresh lime juice, 15ml of olive oil, 2g of chili powder, 1g of ground cumin, and 3g of salt. Whisk vigorously until completely smooth and uniformly creamy — no visible lumps of yogurt remaining and the oil fully incorporated. The Greek yogurt base provides tanginess and a slightly thick, pourable consistency that crème fraîche or sour cream would also provide, but Greek yogurt's higher protein content means the crema holds its consistency without breaking or separating as it sits on the warm bowl components. The olive oil loosens the yogurt into the correct drizzling consistency and adds a smooth richness. Taste and adjust — the crema should taste bright from the lime, warmly spiced from the chili powder and cumin, and well-salted enough to season the components it drizzles over.

Drain and rinse the 400g of canned black beans thoroughly. Warm in a small saucepan over medium heat for 3–4 minutes until heated through — warming the beans before serving is a small but significant quality decision, as cold beans from a can in a warm bowl create a temperature contrast that makes the bowl feel unfinished. The rinsing removes the canning liquid, which has a metallic edge that is detectable in a finished bowl. Drain before serving.

Divide the cilantro-lime rice among four wide bowls. Working deliberately rather than simply piling all components in the centre, arrange the toppings in distinct sections: chili-lime chicken in one area, black beans alongside, charred corn adjacent, diced avocado in its own section, halved cherry tomatoes, and the thinly sliced red onion. Keeping each component visually distinct at serving is both more attractive and practically better — the diced avocado and fresh tomatoes do not mix into the warm components and lose their freshness. Drizzle the chili-lime crema generously across each assembled bowl — it should reach every section rather than pooling only at the centre. Add fresh cilantro leaves scattered over the surface. Place lime wedges alongside each bowl for squeezing at the table — the fresh lime squeezed immediately before each bite provides a bright, volatile citrus note that even the marinaded lime cannot replicate once cooked.